Thai Lemongrass and Basil Chicken

From a diabetic recipe site.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb  green chinese  long beans, trimmed and cut into 2-inch pieces or 1  lb  young green beans, trimmed and cut into 1 1/2 -inch pieces
• 2  teaspoons  peanut oil
• 1 1⁄4 lbs boneless skinless chicken breasts, all fat removed, cut crosswise into thin strips
• 1  medium onion, thinly sliced, rings separated
• 4  large garlic cloves, minced
• 2  stalks lemongrass, tough outer leaves removed, 4 inches of each stalk minced
• 3  tablespoons Thai fish sauce
• 2  teaspoons sugar substitute
• 1 1⁄2 teaspoons ground coriander
• 1  teaspoon turmeric
• 1⁄2 cup  fat-free no-salt-added canned chicken broth
• 2  tablespoons  spicy oyster sauce
•  fresh ground pepper
• 2  cups cooked basmati rice
• 1⁄4 cup Thai basil

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.