4 chicken breast halves, boneless and
skinless, cut into 1/4 x 1-inch pieces
2 tablespoons canola oil
1 teaspoon coarse salt
1/8 teaspoon ground black pepper
2 teaspoons fresh grated ginger
4 teaspoons finely minced fresh garlic
1 cup fresh green beans cut into 1-inch pieces
1 cup onion, diced
1 cup Thai stir-fry sauce (recipe follows)
1/4 cup bamboo shoots, sliced thin
1 jalapeno pepper, diced
1 cup basil, coarsely chopped (Thai basil if available)
Stir-fry sauce:
1 1/2 cups chicken broth
3 tablespoons oyster sauce
3 tablespoons Thai fish sauce
2 teaspoons honey
2 tablespoons shaoxing wine or dry sherry
1/2 teaspoon sesame oil
2 teaspoons wheat flour* mixed with 4 teaspoons cold water to
thicken
Stir fry sauce: (Make sauce first) In
medium sized pan over medium-hot heat, stir together chicken
broth, oyster sauce, Thai fish sauce, honey, shaoxing wine (or
dry sherry) and sesame oil. Heat to a simmer. Once mixture reaches
a good simmer, stir in the wheat flour water mix. Simmer briefly,
approximately 30 seconds to thicken lightly.
Chicken: In large skillet over medium
heat, heat canola oil. Add the chicken, salt and pepper. Cook,
stirring lightly, until chicken is cooked on outside, about 1
minute. Add ginger, garlic, green beans and onions. Stir. Cook
for approximately one more minute. Add stir fry sauce, bamboo
shoots and jalapeno pepper pieces. Stir. Reduce to simmer. Simmer
until chicken is cooked and beans are crunchy tender, approximately
30 seconds to 1 minute. Add basil and stir well to combine.
Makes 4 servings.
*Substitute with all-purpose flour or cornstarch.
Nutrition Information, Per Serving: 246
calories; 9 g fat; 1 gram saturated fat; 10 g carbohydrate; 2
g fib
Recipe and photograph provided courtesy
of the National Chicken Council. Used with permission.
