CHICKEN AND GREEN BEAN STIR FRY
Steps:
- In a large bowl add the diced chicken and a tablespoon of oil. Add the garlic powder and 1/2 tsp salt and pepper and rub it into the chicken. Add cornstarch. Mix until all pieces of chicken is coated in the cornstarch.
- In a large skillet or wok over medium high heat, add 3 tablespoons of vegetable oil until glistening. Working in small batches, add the chicken. Do not overcrowd the pan. You'll have to turn often so the chicken can cook evenly. If the pan seems dry, add more oil as needed. Once the chicken is done, put it to the side and cook the second batch until crispy or until your desired texture. Add the bell peppers and saute until soft or your until you get your desired tenderness. Next, add the minced garlic and cook until fragrant. Add the chicken, green beans, sweet chili sauce, sesame oil, ginger and crushed red peppers to the skillet. Stir until combined and the chicken and green beans are coated in the chili sauce. Serve immediately over rice.
Nutrition Facts : Calories 616 kcal, Carbohydrate 53 g, Protein 46 g, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 215 mg, Sodium 1014 mg, Fiber 4 g, Sugar 43 g, ServingSize 1 serving
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-STYLE GREEN BEANS
Thai for two, anyone? Peanut butter, soy sauce and hoisin sauce flavor this quick, fabulous bean dish.-Candy McMenamin, Lexington, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. , In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add sauce; toss to coat. Sprinkle with cilantro and peanuts if desired.
Nutrition Facts : Calories 168 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 476mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
THAI GREEN CHICKEN CURRY
Don't call the local takeaway - impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make
Provided by Good Food team
Categories Dinner, Lunch
Time 40m
Number Of Ingredients 12
Steps:
- Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
- Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
- In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste.
- Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
- Next, pour in a 400ml can of coconut milk and let it come to a bubble.
- Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
- Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
- Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
- Scatter with lime to garnish and serve immediately with boiled rice.
Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
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