Chicken in Lemongrass Sauce

• 12 ounces green Chinese long beans or green beans, trimmed, cut into 1 1/2-inch pieces
• 2 tablespoons peanut oil
• 1 1/2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
• 1 medium onion, sliced
• 4 garlic cloves, minced
• 1/3 cup minced lemongrass*
• 3 tablespoons Thai fish sauce (nam pla)*
• 3 tablespoons sugar
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1/2 cup chicken stock or canned low-salt chicken broth
• 2 tablespoons spicy oyster sauce*

1. Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes.
2. Drain.
3. Heat oil in heavy large skillet over high heat.
4. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes.
5. Add lemongrass and next 4 ingredients; stir 2 minutes.
6. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer.
7. Season with salt and pepper.
8. *Available at Asian markets and in some supermarkets.

green chinese, peanut oil, chicken breast halves, onion, garlic, fish sauce, sugar, ground coriander, turmeric, chicken stock, oyster sauce

Taken from www.epicurious.com/recipes/food/views/chicken-in-lemongrass-sauce-103906 (may not work)