3 tsp. vegetable oil, divided
\n1 T. minced lemon grass or 1-1\/2 tsp. grated lemon peel
\n2 tsp. minced garlic
\n2 tsp. minced fresh ginger
\n4 fresh Thai red or green chilies, seeded and sliced thin, or 1 tsp. red pepper flakes
\n1 lb. boneless, skinless chicken breast, sliced into 1\/2-inch strips
\n2 C. green onions, cut into 2-inch pieces
\n1\/2 tsp. salt
\n1\/2 lb. green beans, halved
\n2 C. julienned carrots
\n1 C. chicken broth
\n1\/2 C. chopped fresh mint or basil leaves
\n3 C. cooked rice<\/p>\n
Heat 2 tsp. oil in a large nonstick skillet over high heat. Add lemon grass, garlic, ginger, and chilies and cook 15 seconds. Add chicken and green onions; sprinkle with salt. Cook, stirring occasionally, until golden, 3 to 5 minutes. Transfer to plate. Add remaining 1 tsp. oil to skillet. Add beans and carrots; cook, stirring, 1 minute. Add broth and cook until vegetables are tender, 3 to 5 minutes more. Return chicken mixture to skillet; heat through. Divide rice among 4 serving plates. Top with chicken mixture and sprinkle with mint.<\/p>\n
Makes 4 servings
\ncalories: 420
\ntotal fat: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 tsp. vegetable oil, divided 1 T. minced lemon grass or 1-1\/2 tsp. grated lemon peel 2 tsp. minced garlic 2 tsp. minced fresh ginger 4 fresh Thai red or green chilies, seeded and sliced thin, or 1 tsp. red pepper flakes 1 lb. boneless, skinless chicken breast, sliced into 1\/2-inch strips 2 C. green onions, cut into 2-inch pieces 1\/2 tsp. salt 1\/2 lb. green beans, halved 2 C. julienned carrots 1 C. chicken broth 1\/2 C. chopped fresh…<\/p>\n