Thai Chicken Tango

Name: Thai Chicken Tango
Ingredients: 2 tablespoons peanut oil; 2 to 3 (14 ounces) Just BARE(R) Hand-Trimmed Boneless Skinless Chicken Breasts, cut into 1-inch-wide strips; Coarse salt and freshly ground pepper to taste; 3/4 pound fresh green beans, trimmed; 2 tablespoons fresh gingerroot, peeled, finely chopped; 1/3 cup chopped fresh basil leaves; 1/2 cup Thai-style sweet chili sauce plus more for serving, if desired

7 ingredients

3 steps

Ingredients

2 tablespoons peanut oil
2 to 3 (14 ounces) Just BARE(R) Hand-Trimmed Boneless Skinless Chicken Breasts, cut into 1-inch-wide strips
Coarse salt and freshly ground pepper to taste
3/4 pound fresh green beans, trimmed
2 tablespoons fresh gingerroot, peeled, finely chopped
1/3 cup chopped fresh basil leaves
1/2 cup Thai-style sweet chili sauce plus more for serving, if desired

Directions

1

Heat oil in large skillet over medium-high heat. Add chicken; season with salt and pepper. Cook 3 minutes. Turn chicken; add green beans and ginger to skillet. Cover and cook 6 to 7 minutes or until chicken is lightly browned and no longer pink in center and beans are crisp-tender.
2

2. Uncover skillet; reduce heat to medium. Stir in basil and 1/2 cup chili sauce. Cook 2 to 3 minutes or until heated through.
3

3. Fill plastic sandwich bag with 2 to 3 tablespoons chili sauce. Hold top of bag bunched together in one hand. With scissors, snip a small hole in bottom corner of bag. Make a zigzag line across serving plate(s). Arrange chicken and beans on top with sauce in pan.