+
0 (0)

Mains

Spicy Chicken and Green Bean Stir-Fry

Spicy Chicken and Green Bean Stir-Fry
Los Angeles Times

Stir-fries are great meals when you're in a hurry. Just chop the vegetables, cut up the chicken and turn up the heat. This spicy dish offers plenty of Thai curry flavor, and the lime leaves add a refreshing touch of ... Read more

Total time: 30 minutes | Serves 4
  • 1 pound green beans, cut into 4-inch pieces
  • Nonstick cooking spray
  • 3 tablespoons oil
  • 3 cloves garlic, minced
  • 2 tablespoons prik khing or other Thai curry paste
  • 6 to 8 makrut lime leaves, finely shredded, optional
  • 1 pound boneless chicken breasts, cubed
  • 3 tablespoons fish sauce
  • 1 to 2 tablespoons sugar
  • 1/2 teaspoon white pepper
  • 1 red bell pepper, thinly sliced

Step 1Blanch green beans 30 seconds. Drain and reserve.

Step 2Spray 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.

Step 3Add 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.

Note: You can find Thai curry paste at Asian markets and in the Asian aisle of well-stocked supermarkets. Makrut lime leaves can also be found at Asian markets. Use skinless chicken breast, if you prefer.

HAVE YOU TRIED


Zucchini slaw
Zucchini slaw

Caramelized apples with cinnamon crepes
Caramelized apples with cinnamon crepes

Sauerbraten
Sauerbraten

Asian Broiled Fish
Asian Broiled Fish

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Leg of lamb stuffed with greens, feta and pine nuts
Chicken thighs with honey, olives and oregano
Pecan-crusted spareribs with Kentucky bourbon barbecue sauce
Petrale Sole With Golden Tomato and Pepper Coulis