Thai Chicken with Mushrooms, Green Beans and Basil

• 1 1/2 tablespoons oyster sauce
• 1 tablespoon Asian fish sauce
• 1 teaspoon sugar
• 2 1/2 tablespoons vegetable oil
• 1/2 pound green beans, cut into 2-inch lengths
• 3 scallions, white and light green parts only, cut into 1-inch lengths
• 2 large garlic cloves, minced
• 1/2 teaspoon salt
• 3/4 pound skinless, boneless chicken breast cutlets, pounded thin and cut into strips
• 1/4 pound small mushrooms, stemmed and quartered
• 1/2 cup drained canned baby corn, cut into 1-inch lengths
• 2 large jalapenoshalved, seeded and thickly sliced lengthwise
• 1 cup torn basil leaves

1. In a small bowl, mix the oyster sauce with the fish sauce and sugar.
2. In a wok, heat 1/2 tablespoon of the oil over high heat.
3. Add the beans and cook, stirring occasionally, until crisp-tender, about 5 minutes.
4. Transfer to a plate.
5. Add the remaining 2 tablespoons of oil to the wok and heat until smoking.
6. Add the scallions, garlic and salt and stir-fry until the garlic is lightly golden, about 45 seconds.
7. Add the chicken in 3 batches, waiting a few seconds between additions, and stir-fry until it barely turns white, about 2 minutes.
8. Add the mushrooms, corn, jalapenos and green beans and stir-fry until the vegetables are crisp-tender, 2 to 3 minutes.
9. Add the oyster sauce mixture and stir-fry until the chicken is cooked through, about 2 minutes longer.
10. Stir in the basil, transfer to a platter and serve.

oyster sauce, fish sauce, sugar, vegetable oil, green beans, scallions, garlic, salt, skinless, mushrooms, baby corn, lengthwise, torn basil

Taken from www.foodandwine.com/recipes/thai-chicken-with-mushrooms-green-beans-and-basil (may not work)