Thai Chicken Stir-Fry with Green Beans

This recipe can also be used with fresh asparagus in its season.

• 1 pound boneless, skinless chicken tenders, cut into bite-sized pieces (vegetarians, try substituting firm tofu cut into bite-sized pieces)
• 2-4 scallions (green onions),cut both the white bases and green tops into 1/4-inch wide pieces
• 1-2 garlic cloves, minced (finely diced)
• 2 cups fresh green beans, snapped (snap off stick-ends, snap into bite-sized pieces)
• 1 Tablespoon fish sauce (look for this in the Asian section of your grocery store)
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon red chili paste (look for it in your Asian section.  If you keep rooster sauce on hand, you can substitute that for the chili paste)
• 1/2 cup fresh basil leaves (look for fresh herbs near the packaged salads in your grocery store); cut into 1/4-inch wide slices or bite-sized pieces
• 1 tablespoon corn, canola or olive oil

Chop and cut everything first.  In a small bowl, combine the fish sauce, soy sauce, sugar, and chili paste.

Heat a large skillet over medium-high heat for 30 seconds to one minute.  Add 1 tablespoon of oil and swirl to coat the bottom of the skillet.  Allow oil to heat in pan, then add in chicken.  Saute on medium-high heat for 3 minutes.  Add the white and green pieces of the scallions and the garlic.  Saute until you can really smell the onions and garlic, about 2 more minutes.  Add the fresh green beans and toss to mix in with the chicken pieces.  Add in the sauce mixture.  Stir-fry another 2-3 minutes or until the green bean pieces are crisp but a little tender, too.  Add the chopped basil and cook for one more minutes.  Serve immediately.  You can serve this beside or over cooked white rice for a more filling entree.