THAI CHICKEN BASIL STIR FRY

Ingredients:
4 chicken breast halves, boneless and skinless, cut into ¼" x 1" slices
2 TBL canola oil
1 tsp kosher salt
1/8 tsp ground black pepper
2 tsp. fresh grated ginger
4 tsp. finely minced fresh garlic
1 cup fresh green beans (such as haricot vert) cut into 1" pieces
1 cup onion, diced
1 cup Thai stir fry sauce (recipe follows)
¼ cup bamboo shoots, sliced thin
1 jalapeno pepper, diced
1 cup basil, coarsely chopped, Thai basil if available

Directions:
In large skillet over medium heat, warm canola oil. Add the chicken, salt and pepper. Cook, stirring lightly, until chicken is cooked on outside, about 1 minute. Add ginger, garlic, green beans and onions. Stir. Cook for approximately one more minute. Add stir fry sauce, bamboo shoots and jalapeno pepper pieces. Stir. Reduce to simmer. Simmer until chicken is cooked and beans are crunchy tender, approximately 30 seconds to 1 minute. Add basil and stir well to combine.

STIR FRY SAUCE

Ingredients:
1 ½ cups chicken broth
3 TBL oyster sauce
3 TBL Thai fish sauce
2 tsp honey
2 TBL shaoxing wine or sherry, such as Dry Sac
½ tsp sesame oil
2 tsp wheat flour mixed with 4 tsp cold water to thicken

Directions:
In medium sized pan over medium-hot heat, stir together chicken broth, oyster sauce, Thai fish sauce, honey, shaoxing wine and sesame oil. Heat to a simmer. Once mixture reaches a good simmer, stir in the wheat flour water mix. Simmer briefly, approximately 30 seconds to lightly thicken.

Nutritional Information:
246 calories; 9 g fat; 1 gram saturated fat; 10 g carbohydrate; 2 g fiber