Thai Lemongrass and Basil Chicken

Name: Thai Lemongrass and Basil Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 lb green chinese long beans, trimmed and cut into 2-inch pieces or 1 lb young green beans, trimmed and cut into 1 1/2 -inch pieces; 2 teaspoons peanut oil; 1 1/4 lbs boneless skinless chicken breasts, all fat removed, cut crosswise into thin strips; 1 medium onion, thinly sliced, rings separated; 4 large garlic cloves, minced; 2 stalks lemongrass, tough outer leaves removed, 4 inches of each stalk minced; 3 tablespoons Thai fish sauce; 2 teaspoons sugar substitute; 1 1/2 teaspoons ground coriander; 1 teaspoon turmeric; 1/2 cup fat-free no-salt-added canned chicken broth; 2 tablespoons spicy oyster sauce; fresh ground pepper; 2 cups cooked basmati rice; 1/4 cup Thai basil

Submitted by sexymommalucas

"From a diabetic recipe site."

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Ready In:: 25mins
Ingredients:: 15
Serves:: 4

ingredients

1 lb green chinese long beans, trimmed and cut into 2-inch pieces or 1 lb young green beans, trimmed and cut into 1 1/2 -inch pieces
2 teaspoons peanut oil
1 ¹⁄₄ lbs boneless skinless chicken breasts, all fat removed, cut crosswise into thin strips
1 medium onion, thinly sliced, rings separated
4 large garlic cloves, minced
2 stalks lemongrass, tough outer leaves removed, 4 inches of each stalk minced
3 tablespoons Thai fish sauce
2 teaspoons sugar substitute
1 ¹⁄₂ teaspoons ground coriander
1 teaspoon turmeric
¹⁄₂ cup fat-free no-salt-added canned chicken broth
2 tablespoons spicy oyster sauce
fresh ground pepper
2 cups cooked basmati rice
¹⁄₄ cup Thai basil

directions

Boil the beans in water until crisp cooked. Drain and place in ice water to stop cooking. Drain again and set aside.
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.
To serve, mold the rice using a 1/2 cup (small gratin cups and place the chicken around the rice. Garnish with basil. Serve immediately.

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RECIPE SUBMITTED BY

sexymommalucas

Hello, Everyone! My husband and I met in college, at Viginia Tech. GO HOKIES!! My major was Nutrition. The science of food is amazing to me. I love to cook and love to eat even more! Currently, I do not work outside our home. We have a baby boy, who is 2 now. I love to see how he decides to eat his food and what he thinks after tasting it. For fun, I enjoy making new recipies and trying to come up with my own, which I call train wrecks. My favorite recipes are ones that do not have a long list of ingrdients and the ingredients it calls for are ones that I generally keep in the pantry. It makes me feel good when my husband tells me the meal I have prepared is a keeper and one to make again. I love him even more when he tells someone else about something that I make. The most feel good thing for me is when my mom asks for the recipe. My mother is the greatest domestic "Chef de Cuisine", or Head of the Kitchen, in my opinion. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">

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