1.Boil the beans in water until crisp cooked. Drain and place in ice water to stop cooking. Drain again and set aside.
2.Heat peanut oil in a heavy non-stick skillet or wok until very hot. Add the chicken, onion and garlic. Stir-fry for 4 minutes until chicken begins to cook through. Add the lemongrass, fish sauce, sugar substitute, coriander, and turmeric. Stir-fry for another 2 minutes. Add the beans, broth, and oyster sauce. Reduce the heat and simmer until the sauce thickens and chicken is cooked through. Season with pepper.
Per Serving (excluding unknown items): 287 Calories; 11g Fat (30.1% calories from fat); 5g Protein; 50g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 2 Fat.
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|Serving Size: 1 recipe (454g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.2mg||0 %|
|Potassium 6.7mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.2g|
|Protein 0.1g||0 %|
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Calories per serving: 1
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