THAI AND BASIL CHICKEN WITH HARICOT VERTS
This chicken recipe is influenced by Thai flavors, but also with some of the traditional European cuisine. You can serve this dish with rice, although I find it fairly sufficient with just the haricot verts.
4 servings:
100 g/3.3 oz haricot verts
2 breast chicken fillets, sliced into smaller pieces
salt, pepper
olive oil
2 shallots or onions, chopped
2 garlic cloves, chopped
2 red chili peppers, deseeded and chopped
1 tbsp lemongrass, chopped
1 tbsp oyster sauce
juice of 1 lime
a handful of fresh basil leaves
First cook the haricot verts in boiling salted water for about 7 minutes, and immediately after put them onto ice water for a moment to cool them down, and pat them dry. Season chicken with salt and pepper and fry them in hot pan so they cook through, it takes just a few minutes, depending on the thickness of the meat. Set the chicken aside when it's cooked, and in the same pan (in the chicken oil) on moderate heat, sauté the onion and chili for 2 minutes, then add garlic and lemongrass and sauté for 2 more minutes (don't let the onions get browned, so decrease the time if necessary). Then add the sauce and lime juice, throw in the chicken and haricot verts and let it all mix and cook for 1 more minute. Throw in the basil leaves, stir so they get warm, and serve immediately.