Chicken & Green Bean Stir-Fry
Serves 2 to 3 as a main course served with rice
2 small to medium sized boneless, skinless chicken breasts, cut into small cubes
2 heaping cups green beans, ends trimmed and chopped into 1/2 inch pieces
1 tablespoon olive oil
1 tablespoon(~3-4 loves) minced garlic
3 tablespoons fish sauce
2 tablespoons coconut sugar (substitute brown sugar)
1 1/2 tablespoons chili sauce (use any spicy red chili sauce you like)
Mint sprigs or cilantro for garnish
Heat the olive oil in a wok or large skillet on high heat. Add the chicken and stir-fry for 2 to 3 minutes or until nearly thoroughly cooked. You’ll know the chicken is almost done when most of the pieces are completely white or even lightly browned and only a few pieces might have spots of light pink.
Add the minced garlic and green beans, stir-frying for another minute until thoroughly combined.
Pour in the fish sauce along with the coconut sugar and chili sauce, tossing together for another minute or so. Turn off the heat. Serve on a bed of warm jasmine rice, garnishing with a sprig of mint or cilantro.