Thai Chicken, Mushrooms, Green Beans, Basil

Source: Food & Wine March, 2001

Ingredients

• 1½ tablespoons Oyster Sauce
• 1 tablespoon Asian Fish Sauce
• 1 teaspoon Sugar
• 2½ tablespoons Vegetable Oil
• ½ lb. Green Beans, Cut Into 2-Inch Lengths
• 3 Scallions, White & Light Green Only, Cut Into 1″ Pieces
• 2 large Garlic Cloves, Minced
• ½ teaspoon Salt
• ¾ lbs. Skinless, boneless Chicken Breast Cutlets, Pounded
• ¼ lb. Small Mushrooms, Stemmed And Quartered
• ½ cup Drained Canned Baby Corn Cut Into 1″ Pieces
• 2 large Jalapenos, Halved, Seeded, Thickly Cut Lengthwise
• 1 cup Basil, Torn

Method

1. In a small bowl, mix the oyster sauce with the fish sauce and sugar.

2. In a wok, heat ½ tbsp of the oil over high heat until smoking. Add the green beans and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer the beans to a plate.

3. Add the remaining 2 tbsp of oil to the wok and heat until smoking. Add the scallions, garlic and salt and stir-fry until the garlic is lightly golden, about 45 seconds. Add the chicken in 3 batches, waiting a few seconds between additions, and stir-fry until the chicken just barely turns white, about 2 minutes. Add the mushrooms, corn, jalapenos and beans and stir-fry until the vegetables are crisp-tender, 2 to 3 minutes. Add the oyster sauce mixture and stir-fry until the chicken is cooked through, about 2 minutes longer. Stir in the basil, transfer to a platter and serve.