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Ingredients
4 garlic cloves minced
12 ounces green beans chinese trimmed cut into 1 1/2-inch pieces
2 teaspoons ground coriander
0.3 cup lemongrass minced
0.5 cup low-salt chicken broth canned
1 medium onion sliced
2 tablespoons spicy oyster sauce
2 tablespoons vegetable oil; peanut oil preferred
1.5 pounds chicken breast halves boneless skinless
3 tablespoons sugar
3 tablespoons thai fish sauce (nam pla)
1 teaspoon turmeric
Equipment
frying pan
sauce pan
Directions
Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes.
Drain.
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.
*Available at Asian markets and in some supermarkets.
