Recipe: Spicy Chicken and Green Bean Stir-fry (Thai)

SPICY CHICKEN AND GREEN BEAN STIR-FRY

1 pound green beans, cut in 4-inch pieces
3 tablespoons oil
3 garlic cloves, minced
2 tablespoons prik khing or other Thai curry paste*
6 to 8 kaffir lime leaves** (optional), shredded finely if using
1 pound boneless chicken breasts, cubed***
3 tablespoons fish sauce
1 to 2 tablespoon sugar
1/2 teaspoon freshly-ground white pepper
1 red bell pepper, thinly sliced
hot steamed rice (for serving)

Blanch green beans 30 seconds. Drain and reserve.

Spray large skillet with nonstick cooking spray and heat over high heat 1 minute. Add oil and cook garlic until lightly browned, about 20 seconds.

Stir in curry paste and lime leaves, if using, and cook until leaves start to turn translucent, 30 seconds.

Add chicken and saute until chicken is just barely pink, about 2 to 3 minutes.

Fold in green beans and cook 30 seconds.

Add fish sauce, sugar and pepper. Cook until chicken is cooked through and beans are coated with the curry sauce, about 3 minutes.

Add bell peppers and cook 30 seconds.

Serve this with steamed rice and chilled white wine.

*You can find Thai curry paste at Asian markets and in the Asian aisle of well-stocked supermarkets.

**Kaffir lime leaves can also be found at Asian markets.

***Use skinless chicken breast, if you prefer.

Servings: 4
Adapted from source: Jet Tila - The Los Angeles Times, December 20, 2000