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Spicy Chicken and Green Bean Stir-Fry

Time 30 minutes
Yields Serves 4
Spicy Chicken and Green Bean Stir-Fry
1

Blanch green beans 30 seconds. Drain and reserve.

2

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.

3

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.

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.

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