Earlier this fall, I was on the hunt for quick and easy weeknight dinner options when I stumbled across this WeightWatchers Thai Chicken Stir-Fry recipe, which is advertised as “super quick, super tasty.” Quick and tasty? Sold!
The list of ingredients numbers an even ten, which is an easy enough amount to prepare and assemble. The recipe also is cooked in a single pan (I used my wok), which equals quicker clean-up time.
For the Asian hot sauce, I substituted sweet red chili sauce, and I used fresh Italian basil leaves. I served the stir-fry over jasmine rice, as suggested, and I would second that recommendation. One major item to note: slightly steam the green beans first! They were very squeaky, even when left on longer to cook than the stated 2-3 minutes.
Despite the chewy green beans, the recipe still earned 3.5 stars. It was rather delicious! It was my first time to use fish sauce, and the smell of the sauce had me doubting the recipe while it sizzled on the stove. Yet the final product was tasty enough to warrant a second batch on yet another busy weeknight of the school year.
Thai Chicken Stir-Fry
1 TB vegetable oil
1 lb uncooked boneless skinless chicken breast, chopped into ¼-inch pieces
1 medium uncooked scallion, sliced
1 clove garlic, finely chopped
2 cups uncooked green snap beans, each sliced into 3 pieces
1 TB fish sauce
1 tsp soy sauce
1 tsp sugar
¼ tsp Asian hot sauce, such as chili paste (I used sweet red chili sauce)
½ cup fresh basil leaves, Thai or Italian
1. Place a large nonstick skillet over medium-high heat; add oil and swirl to coat pan. When hot, add chicken; sauté for 3 minutes.
2. Add scallions and garlic; sauté until quite fragrant, about 2 minutes. Add green beans, fish sauce, soy sauce, sugar and chili paste; sauté until green beans are crisp-tender, about 2 to 3 minutes. Add basil and cook for 1 minute more.
Yield: 4 servings (serving size: about 1½ cups). Per serving, 4 PointsPlus.