Thai Lemongrass and Basil Chicken

Ingredients

• 1 lb green chinese long beans, trimmed and cut into 2-inch pieces or 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

1. 1

   Boil the beans in water until crisp cooked. Drain and place in ice water to stop cooking. Drain again and set aside.

2. 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.

3. 3

   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.