Chicken-Green Bean Yellow Chili Stir-Fry Recipe

By
Leela Punyaratabandhu
Leela Punyaratabandhu
Leela Punyaratabanhu is a food writer, recipe developer, and award-winning author specializing in Thai cooking. She has written three cookbooks: Simple Thai Food, Flavors of the Southeast Asian Grill, and Bangkok, which won the 2018 Art of Eating Prize.
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Updated August 30, 2018
Leela Punyaratabandhu

Note: Yellow chilies (which are actually orange in color) have a unique taste which is different from that of red and green chilies. If you can't find yellow chilies, use red jalapenos or Serrano.

I insist on pounding/crushing the chilies instead of simply chopping them up. The pounding causes the pulp of the chilies to release its juice -- something chopping does not do a good enough job of, in my opinion. This may seem an insignificant factor, but it makes a discernible difference.

Those with lower heat tolerance, split the peppers in half and remove all of the veins and seeds before crushing them. That way, you get the flavor and color of the peppers while keeping the heat level low. I do not recommend yellow or red bell peppers in this recipe as they would completely change the way it is supposed to taste.

Long beans (aka snake or yard-long beans) found at most Asian grocery stores in the States are often of lower quality, i.e. limp, thin, and rubbery as opposed to plump, crisp, and snappy as they should be. In this case, it's better to use good-quality green beans which you find at every supermarket. Simply prepare them the same way.

Recipe Details

Chicken-Green Bean Yellow Chili Stir-Fry Recipe

Active 15 mins
Total 15 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 4 yellow or red jalapeño or Serrano peppers
  • 2 tablespoons vegetable oil
  • 3/4 pound chicken breasts or tenderloins, cut against the grain into bite-size pieces
  • 2 large cloves garlic, peeled and minced (about 1 tablespoon)
  • 1 tablespoon fish sauce (more or less to taste)
  • 1 tablespoon oyster sauce
  • 1/4 cup homemade or store-bought low-sodium chicken stock
  • 1/2 teaspoon granulated sugar
  • 1/3 pound long beans or green beans, trimmed and cut crosswise into 1/4-inch pieces
  • 4 to 5 fresh makrut lime leaves, hand-torn into pieces and lightly bruised

Directions

  1. Cut yellow chilies crosswise into 1/2-inch pieces and pound them in a mortar until they're broken up into small chunks, about 1/4-inch in size; set aside. (If you don't have a mortar, place cut-up chilies in a plastic zipper bag, seal bag well and get rid of trapped air, wrap bag with a kitchen towel, then pound on it with a meat tenderizer or something heavy.)

  2. Heat oil in a 10- or 12-inch skillet over medium-high heat. Add chicken, minced garlic, fish sauce, oyster sauce, chicken stock, and sugar. Cook, stirring occasionally, until chicken is almost cooked through, 2 to 3 minutes. Add long beans, crushed chilies, and kaffir lime leaves. Continue to stir-fry until chicken is cooked through and long beans are still crisp and retain their green color, 1 to 2 minutes longer. Season to taste with more fish sauce if desired. Transfer to a serving platter and serve with steamed rice.

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