Ingredients
12
ounces green Chinese long beans or green beans, trimmed, cut into 1 1/2-inch pieces
1
1/2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1/3
cup minced lemongrass*
3
tbsp Thai fish sauce (nam pla)*
3
tbsp sugar 2 tsp ground coriander
1/2
cup chicken stock or canned low-salt chicken broth
2
tbsp spicy oyster sauce*
Directions
1.
Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes. Drain.
2.
Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper.
3.
*Available at Asian markets and in some supermarkets.
