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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the beans in water until crisp cooked. Drain and place in ice water to stop cooking. Drain again and set aside. | 2. Heat peanut oil in a heavy non-stick skillet or wok until very hot. Add the chicken, onion and garlic. Stir-fry for 4 minutes until chicken begins to cook through. Add the lemongrass, fish sauce, sugar substitute, coriander, and turmeric. Stir-fry for another 2 minutes. Add the beans, broth, and oyster sauce. Reduce the heat and simmer until the sauce thickens and chicken is cooked through. Season with pepper. | 3. To serve, mold the rice using a 1/2 cup (small gratin cups and place the chicken around the rice. Garnish with basil. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bean	1		trimmed cut trimmed cut	31.0	6.97	1.83	0.22
peanut oil	2	teaspoons		79.56	0.0	0.0	9.0
chicken breast	1 1/4		boneless skinless cut	975.2248	0.0	118.2177	52.4467
onion	1		sliced separated	-	-	-	-
garlic clove	4		minced	-	-	-	-
lemongrass	2		minced	-	-	-	-
thai fish sauce	3	tablespoons		-	-	-	-
sugar substitute	2	teaspoons		3.47	0.8477	0.0206	0.0
coriander	1 1/2	1/2	ground	8.046	1.4847	0.33399999999999996	0.4798
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
chicken broth	1/2	cup	fat-free no-salt-added canned	39.06	0.945	5.5692	1.3104
oyster sauce	2	tablespoons		18.36	3.9312	0.486	0.09
pepper			ground	-	-	-	-
basmati rice	2	cups	cooked	-	-	-	-
thai basil	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.