- ½ tbsp vegetable oil
- 2cm piece ginger, cut into matchsticks
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 garlic clove, chopped
- ½ onion, thinly sliced into half moons
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- ½ tbsp soft brown sugar
- 250g skinless chicken thigh fillets, trimmed of all fat and cut in half
- 125ml chicken stock
- 50g green bean, trimmed and cut into 2½ cm lengths
- 1 tbsp chopped coriander
- steamed rice, to serve
Heat the oil in a saucepan over a medium-high heat. Add the ginger, garlic and onion, and stir-fry for about 5 mins or until lightly golden. Add the fish sauce, sugar, chicken and stock. Cover and cook over a medium heat for 15 mins.
For the final 3 mins of cooking, add the green beans. Remove from the heat and stir through half of the coriander. Serve with steamed rice and the remaining coriander scattered over.