Chicken-Green Bean Yellow Chili Stir-Fry Recipe

• 4 yellow or red jalapeno or Serrano peppers
• 2 tablespoons vegetable oil
• 3/4 pound chicken breasts or tenderloins, cut against the grain into bite-size pieces
• 2 large cloves garlic, peeled and minced (about 1 tablespoon)
• 1 tablespoon fish sauce (more or less to taste)
• 1 tablespoon oyster sauce
• 1/4 cup homemade or store-bought low-sodium chicken stock
• 1/2 teaspoon granulated sugar
• 1/3 pound long beans or green beans, trimmed and cut crosswise into 1/4-inch pieces
• 4 to 5 fresh
• lime leaves, hand-torn into pieces and lightly bruised

1. Cut yellow chilies crosswise into 1/2-inch pieces and pound them in a mortar until they're broken up into small chunks, about 1/4-inch in size; set aside. (If you don't have a mortar, place cut-up chilies in a plastic zipper bag, seal bag well and get rid of trapped air, wrap bag with a kitchen towel, then pound on it with a meat tenderizer or something heavy.)
2. Heat oil in a 10- or 12-inch skillet over medium-high heat. Add chicken, minced garlic, fish sauce, oyster sauce, chicken stock, and sugar. Cook, stirring occasionally, until chicken is almost cooked through, 2 to 3 minutes. Add long beans, crushed chilies, and kaffir lime leaves. Continue to stir-fry until chicken is cooked through and long beans are still crisp and retain their green color, 1 to 2 minutes longer. Season to taste with more fish sauce if desired. Transfer to a serving platter and serve with steamed rice.

serrano peppers, vegetable oil, chicken breasts, garlic, fish sauce, oyster sauce, chicken stock, sugar, long beans, fresh, lime

Taken from www.seriouseats.com/recipes/2013/02/chicken-green-bean-yellow-chili-stir-fry-recipe.html (may not work)