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