Spicy Chicken and Green Bean Stir-Fry
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Stir-fries are great meals when you’re in a hurry. Just chop the vegetables, cut up the chicken and turn up the heat.
This spicy dish offers plenty of Thai curry flavor, and the lime leaves add a refreshing touch of citrus.
If you prefer your dinner less spicy, reduce the amount of curry paste. Serve this with steamed rice and--if you have time to relax--chilled white wine.
Blanch green beans 30 seconds. Drain and reserve.
Spray large skillet with nonstick cooking spray and heat over high heat 1 minute. Add oil and cook garlic until lightly browned, about 20 seconds. Stir in curry paste and lime leaves, if using, and cook until leaves start to turn translucent, 30 seconds.
Add chicken and saute until chicken is just barely pink, about 2 to 3 minutes. Fold in green beans and cook 30 seconds. Add fish sauce, sugar and pepper. Cook until chicken is cooked through and beans are coated with the curry sauce, about 3 minutes. Add bell peppers and cook 30 seconds.
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