Thai Lemongrass And Basil Chicken

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb green chinese long beans, trimmed and cut into 2-inch pieces or 1 lb young green beans, trimmed and cut into 1 1/2 -inch pieces
• 2 teaspoons peanut oil
• 1 1/4 lbs boneless skinless chicken breasts, all fat removed, cut crosswise into thin strips
• 1 medium onion, thinly sliced, rings separated
• 4 large garlic cloves, minced
• 2 stalks lemongrass, tough outer leaves removed, 4 inches of each stalk minced
• 3 tablespoons thai fish sauce
• 2 teaspoons sugar substitute
• 1 1/2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1/2 cup fat-free no-salt-added canned chicken broth
• 2 tablespoons spicy oyster sauce
• fresh ground pepper
• 2 cups cooked basmati rice
• 1/4 cup thai basil

Recipe

• 1 boil the beans in water until crisp cooked. drain and place in ice water to stop cooking. drain again and set aside.
• 2 heat peanut oil in a heavy non-stick skillet or wok until very hot. add the chicken, onion and garlic. stir-fry for 4 minutes until chicken begins to cook through. add the lemongrass, fish sauce, sugar substitute, coriander, and turmeric. stir-fry for another 2 minutes. add the beans, broth, and oyster sauce. reduce the heat and simmer until the sauce thickens and chicken is cooked through. season with pepper.
• 3 to serve, mold the rice using a 1/2 cup (small gratin cups and place the chicken around the rice. garnish with basil. serve immediately.