Name: Thai-Style Chicken and Vegetable Stir-Fry
Yield: Serves 2; can be doubled
Ingredients: 2 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices; 1 tablespoon Thai red curry paste or 2 tablespoons chili-garlic sauce; 3 tablespoons vegetable oil; 2 large Japanese eggplants, cut into 3/4-inch pieces; 4 ounces green beans, trimmed, cut on diagonal into 1-inch pieces; 1 cup canned unsweetened coconut milk; 1/4 cup thinly sliced fresh basil

Spoon this over rice noodles or linguine, and have a crisp coleslaw of bean sprouts, shredded cabbage and slivered red bell pepper alongside. To finish, drizzle white rum over fresh pineapple and banana chunks.

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 2; can be doubled

Ingredients

2 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices

1 tablespoon Thai red curry paste or 2 tablespoons chili-garlic sauce

3 tablespoons vegetable oil

2 large Japanese eggplants, cut into 3/4-inch pieces

4 ounces green beans, trimmed, cut on diagonal into 1-inch pieces

1 cup canned unsweetened coconut milk

1/4 cup thinly sliced fresh basil

Preparation

Stir chicken and curry paste in medium bowl to coat. Set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add eggplant and green beans. Stir-fry until eggplant begins to soften, about 4 minutes. Add 1 tablespoon oil and chicken mixture to skillet. Stir-fry until chicken begins to brown, about 3 minutes. Add coconut milk; simmer until beans are tender, chicken is cooked through and sauce thickens slightly, about 3 minutes. Season with salt. Sprinkle with basil.

Recipe information

Ingredients

Preparation

Recipe notes