Thai Chicken Tango
- 2 tablespoons peanut oil
- 2 to 3 (14 ounces) Just BARE(R) Hand-Trimmed Boneless Skinless Chicken Breasts, cut into 1-inch-wide strips
- Coarse salt and freshly ground pepper to taste
- 3/4 pound fresh green beans, trimmed
- 2 tablespoons fresh gingerroot, peeled, finely chopped
- 1/3 cup chopped fresh basil leaves
- 1/2 cup Thai-style sweet chili sauce plus more for serving, if desired
- Heat oil in large skillet over medium-high heat. Add chicken; season with salt and pepper. Cook 3 minutes. Turn chicken; add green beans and ginger to skillet. Cover and cook 6 to 7 minutes or until chicken is lightly browned and no longer pink in center and beans are crisp-tender.
- 2. Uncover skillet; reduce heat to medium. Stir in basil and 1/2 cup chili sauce. Cook 2 to 3 minutes or until heated through.
- 3. Fill plastic sandwich bag with 2 to 3 tablespoons chili sauce. Hold top of bag bunched together in one hand. With scissors, snip a small hole in bottom corner of bag. Make a zigzag line across serving plate(s). Arrange chicken and beans on top with sauce in pan.
peanut oil, chicken breasts, salt, green beans, fresh gingerroot, fresh basil, chili sauce
Taken from www.epicurious.com/recipes/member/views/thai-chicken-tango-51383801 (may not work)