1poundboneless skinless chicken breastcut into 1 inch cubes
2tablespoonsfinely minced gingerdivided
2tablespoonsminced green onionwhite and green parts, divided
1teaspoonminced jalapeño
1teaspoonfish saucefish sauce is very stinky on the nose, but adds such a nice salty element that you just can't replicate with anything else
1teaspoonfresh lime juice
For the Sauce
10ounceslight coconut milkyou could use whole fat if you want and can afford the extra fat and calories
1tablespoonfish sauce
1tablespoongreen Thai curry pastesuch as Thai Kitchen
1tablespoonbrown sugar
1juicy lime cut into quarters
The Rest
1cupor more, sliced or diced bell pepper, use a variety
1cupcut fresh green beanscut them into bite-sized pieces, steam or blanch for 5 minutes, then rinse under cold water until cool
2small zucchinicut laterally into quarters and then sliced into bite-sized pieces
1-2jalapeño peppersthinly sliced - seeds in if you like it hot, seeds removed if not
Grapeseedrice or coconut oil, as needed
20Thai basil leavesor small basil leaves, or torn basil leaves (about ½ cup)
Instructions
Place the chicken pieces in the work bowl of a food processor along with 1 tablespoon of the ginger and onion, the minced jalapeño, fish sauce, and lime juice. Pulse, using on and off pulses until coarsely ground, slightly larger than ground beef. Let sit for 10 minutes to allow the flavors to blend.
Mix all the sauce ingredients, except the lime, together. Set-aside.
Heat your Wok or large skillet over medium-high heat. Add about 1 tablespoon of oil, when hot, add the chicken mixture; sauté until the chicken is white.
Add the bell peppers, jalapeño slices along with the remaining ginger and green onions; sauté for 5 minutes, then add the green beans and zucchini; sauté for 3 to 4 minutes, then add the sauce. Rapidly simmer (this is just under a full boil, but more than a gentle simmer) for 2 - 3 minutes, stirring often until slightly reduced and hot. Add the basil; squeeze in the juice from the lime, stir, taste and adjust seasonings if necessary, and serve.
Notes
We served this over jasmine rice, but I think it would be equally good served in a bowl over rice noodles