Ginger-Chicken Curry

Directions

1. 1
   Cut the chicken breasts in half lengthwise.
2. 2
   Cut crosswise into thin slices.
3. 3
   In a bowl, toss chicken with soy sauce and let stand 5 minutes.
4. 4
   In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over high heat.
5. 5
   Add half of the chicken and cook, stirring constantly, just until opaque, about 1 minute.
6. 6
   Remove chicken to a bowl.
7. 7
   Repeat with remaining chicken.
8. 8
   Add 1 tablespoon oil to skillet and reduce heat to medium-high.
9. 9
   Add onion and cook, stirring, 2 minutes.
10. 10
    Stir in bell pepper and green beans.
11. 11
    Reduce heat to medium-low, cover and cook about 4 minutes, stirring occasionally.
12. 12
    Add vegetables to chicken.
13. 13
    Add the remaining 1 tablespoon oil to the skillet.
14. 14
    Increase heat to medium and add the ginger, lemongrass, coriander, cumin, and crushed red pepper.
15. 15
    Cook, stirring constantly, for 1 minute.
16. 16
    Add the coconut milk, fish sauce, and sugar.
17. 17
    Bring to a boil; simmer 1 minute.
18. 18
    Stir in the chicken and vegetables; simmer for about 3 minutes.
19. 19
    Remove skillet from the heat and stir in the basil.
20. 20
    Serve over jasmine or basmati rice with lime wedges.