Chili garlic sauce adds a nice spiciness to this stir-fry—add as much or as little
as you like. Serve with hot cooked rice or egg noodles.
HANDS-ON TIME
25 minutes
TOTAL TIME
25 minutes
MAKES
4 servings
INGREDIENTS
- 1 tbsp vegetable oil
- 450 g boneless skinless chicken breasts, sliced
- 1 onion, sliced
- 225 g green beans, trimmed
- 2 tsp grated fresh ginger
- 2 cloves garlic, minced
- 2 tbsp oyster sauce
- 2 tsp cornstarch
- 2 tsp chili garlic sauce or sambal oelek (see tip below)
- 1 sweet red pepper, thinly sliced
- ½ cup unsalted roasted peanuts
PREPARATION
- In a large nonstick skillet or wok, heat 1 tsp of the oil over medium-high heat.
- Stir-fry chicken until lightly browned, about 5 minutes. Transfer to a plate.
- Add remaining oil to the pan.
- Stir-fry onion, green beans, ginger, and garlic until fragrant, about 2 minutes.
- Add ⅓ cup water; cover and cook, stirring often, over medium heat until no liquid remains and beans are slightly softened, about 3 minutes.
- Whisk together oyster sauce, cornstarch, chili garlic sauce, and ¼ cup water; set aside.
- Add red pepper to the pan; stir-fry over medium-high heat until tender-crisp, about 3 minutes.
- Pour in the oyster sauce mixture.
- Return chicken to the pan; stir-fry until chicken is no longer pink inside, about 2 minutes.
- Sprinkle with peanuts.
NUTRITIONAL INFORMATION, PER SERVING: about 303 cal, 32 g pro, 14 g total fat (2 g
sat. fat), 15 g carb, 3 g fibre, 66 mg chol, 342 mg sodium, 614 mg potassium. % RDI:
5% calcium, 9% iron, 15% vit A, 93% vit C, 22% folate.
TIP FROM THE TEST KITCHEN
Chili garlic sauce offers both the spiciness of hot peppers
and the fragrant zip of garlic. Sambal oelek is more of a
pure pepper purée; if you use it, you won’t have quite as big
a hit of garlic. Both are good options in this recipe.
