Thai Chicken With Vegetables

• 3 tsp. vegetable oil, divided
• 1 Tbsp. minced lemon grass or 1 tsp. grated lemon peel
• 2 tsp. minced garlic
• 2 tsp. minced fresh ginger
• 4 fresh Thai red or green chilies, seeded and sliced thin or 1 tsp. red pepper flakes
• 1 lb. boneless, skinless chicken breast, sliced into 1/2-inch strips
• 2 c. green onions, cut into 2-inch pieces
• 1/2 tsp. salt
• 1/2 lb. green beans, halved
• 2 c. julienne carrots
• 1 c. chicken broth
• 1/2 c. chopped fresh mint or fresh basil leaves
• 3 c. hot cooked rice

1. Heat 2 teaspoons of the oil over high heat in a large, nonstick skillet.
2. Add the lemon grass or lemon peel, garlic, ginger and chilies; cook for 15 seconds.
3. Add the chicken and green onions; sprinkle with salt.
4. Cook, stirring until golden, about 3 to 5 minutes.
5. Transfer to a plate.

vegetable oil, lemon grass, garlic, fresh ginger, fresh thai red, chicken, green onions, salt, green beans, julienne carrots, chicken broth, fresh mint, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287710 (may not work)