Quick Thai String Beans And Chicken Recipes
QUICK THAI STRING BEANS AND CHICKEN RECIPE
Quick Thai String Beans and Chicken Recipe: healthier, quick and easy recipe bursting with Thai flavors. It can be stored in the fridge for 2-3 days. Also learn to make homemade Thai paste
Provided by Molly Kumar
Categories Chicken
Time 15m
Number Of Ingredients 14
Steps:
- Take Morter Pestle and add the 'Thai Curry Paste' ingredients in it.
- Crush to form a rough paste.
- In a large skillet or wok, heat oil over medium-high heat.
- Add the 2 Kefir leaves and saute for 10 seconds. (Remove the leaves then - it's only used for flavoring).
- Add 1 Tsp of the Thai Curry Paste and saute for 1/2 minute or until fragrant.
- Now add the chicken strips and saute for a minute over high heat.
- Reduce the heat to medium and continue cooking the chicken for 4 to 5 minutes or until cooked.
- Remove the cooked chicken.
- Add the green beans and saute for 2 minutes (lightly cooked).
- Now, add the remaining Thai curry paste and saute for another minute over medium heat.
- Add the cooked chicken, peanuts and stir everything evenly.
- Saute cook for 2 more minutes and then turn off the heat.
- Transfer to a serving bowl and serve immediately.
Nutrition Facts : Calories 230 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 21 grams fat, Fiber 5 grams fiber, Protein 35 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 200 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
THAI CHICKEN AND STRING BEANS
A Weight Watchers recipe that I found on-line. This is very easy to make and delicious. Has some heat but really good.
Provided by Maryland Jim
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stream green beans in a steamer basket on stove in a microwave, until crisp-tender, about 5 minutes. Drain well; set aside.
- Coat a large skillet with cooking spray and set over medium heat. Add jalapeno and garlic; cook, stirring frequently, about 1 minute. Add ¾ cup of coconut milk, curry paste, brown sugar, fish sauce and lemon grass, bring to a simmer.
- Add chicken and reduce heat to medium-low; simmer, stirring occasionally, until chicken is cooked through, about 10 minutes. Add string beans and basil (mixture may separate). Add remaining ¼ cup of coconut milk (sauce will be smooth again). Simmer until hot, about 1 minute more; remove garlic clove and serve over rice.
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- Add all the marinade ingredients to the chicken in a bowl, mix well with your hands so the chicken absorbs all the marinade liquid, and set aside.
- Prepare the sauce by mixing together ½ cup stock or water, 1 teaspoon sugar, 1 tablespoon soy sauce, 2 teaspoons dark soy sauce, ¼ teaspoon sesame oil, a pinch of freshly ground white pepper, and 2 teaspoons cornstarch.
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