She's Back

Well, now that I've been staying home a lot, I'm one of the few pregnant women who seems to have gotten myself into cooking even more. I like having this site as a way to record the recipes I try that I like (& might want to try again) so I'm going to attempt to revive it and post some of the recent successes I've had.

Lemony Chicken & Green Bean Stirfry

Ingredients

• 12 ounces green beans, trimmed & Cut into 1 1/2 inch pieces
• 2 T vegetable oil
• 1.5 lbs chicken breast, cut into 1/2 inch wide strips
• 1 medium onion, sliced
• 4 garlic cloves, minced
• zest of one lemon
• 3 T Thai fish sauce
• 3 T sugar
• 2 t ground coriander
• 1 t tumeric
• 1/2 C chicken broth
• 2 T oyster sauce
• pinch of ground red pepper (to taste)

Directions:

1. Cook beans in boiling water until tender. Drain and rinse with cool water to stop cooking.
2. Heat oil in non-stick pan over high heat. Stirfry chicken, onion & garlic about 4 minutes (chicken shouldn't be completely cooked).
3. Add lemon zest, fish sauce, sugar, coriander & tumeric and cook for about 2 more minutes.
4. Add beans, broth & oyster sauce, reduce heat to medium and cook until sauce thickens and chicken is fully cooked, about 4 minutes longer.
5. Adjust seasoning and serve over rice.