Thai Chicken Tango
30 minutes
Serves: 4
This 5-ingredient recipe was created by Alison B. and was selected as a runner up in the Just Bare® Just 5 Cooking Challenge in 2011.
Ingredients
- 2 tablespoons peanut oil
- 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts, cut into 1-inch-wide strips
- Coarse salt and freshly ground pepper to taste
- 3/4 pound fresh green beans, trimmed
- 2 tablespoons fresh gingerroot, peeled, finely chopped
- 1/3 cup finely chopped fresh basil leaves
- 1/2 cup Thai-style sweet chili sauce plus more for serving, if desired
Instructions
- Heat oil in large skillet over medium-high heat. Add chicken; season with salt and pepper. Cook 3 minutes. Turn chicken; add green beans and ginger to skillet. Cover and cook 6 to 7 minutes or until chicken is lightly browned and no longer pink in center and beans are crisp-tender. Cook to internal temp of 165°F.
- Uncover skillet; reduce heat to medium. Stir in basil and 1/2 cup chili sauce. Cook 2 to 3 minutes or until heated through.
- Fill plastic sandwich bag with 2 to 3 tablespoons chili sauce. Hold top of bag bunched together in one hand. With scissors, snip a small hole in bottom corner of bag. Make a zigzag line across serving plate(s). Arrange chicken and beans on top with sauce in pan.