Thai Chicken Stir-Fry
|1 TablespoonVegetable Oil|
|1 PoundChicken Breast; Uncooked, Boneless, Skinless, Chopped into 1/4-inch pieces|
|1 MediumScallion; Sliced|
|2 CupsSnap Beans; Sliced into 3 pieces|
|1 TablespoonFish Sauce|
|1 TeaspoonSoy Sauce|
|1/4 TeaspoonAsian Hot Sauce; Such as Chili Paste|
|1/2 CupBasil Leaves; Fresh; Thai or Italian|
Thai Chicken Stir-Fry Preparation
Place a large nonstick skillet over medium-high heat; add oil and swirl to coat pan. When hot, add chicken; sauté for 3 minutes.
Add scallions and garlic; sauté until quite fragrant, about 2 minutes.
Add green beans, fish sauce, soy sauce, sugar and chili paste; sauté until green beans are crisp-tender, about 2 to 3 minutes.
Add basil and cook for 1 minute more.
Yields about 1 1/2 cups per serving.
Weight Watchers Points Plus Value: 4
You can use sea salt or Kosher salt instead of regular table salt if you prefer.
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