Total Time
25mins
Prep 15 mins
Cook 10 mins

From a diabetic recipe site.

Ingredients Nutrition

Directions

  1. Boil the beans in water until crisp cooked. Drain and place in ice water to stop cooking. Drain again and set aside.
  2. Heat peanut oil in a heavy non-stick skillet or wok until very hot. Add the chicken, onion and garlic. Stir-fry for 4 minutes until chicken begins to cook through. Add the lemongrass, fish sauce, sugar substitute, coriander, and turmeric. Stir-fry for another 2 minutes. Add the beans, broth, and oyster sauce. Reduce the heat and simmer until the sauce thickens and chicken is cooked through. Season with pepper.
  3. To serve, mold the rice using a 1/2 cup (small gratin cups and place the chicken around the rice. Garnish with basil. Serve immediately.