Thai wok dish with chicken

Ingredients for 4 servings:

• 2 shallots
• 1 cup green beans
• 5 garlic cloves
• 6 Thai chili peppers
• 400 g chicken breast fillet(s)
• 6 lime leaves
• 3 tbsp oyster sauce
• 3 tbsp soy sauce, light
• 6 tsp fish sauce
• 5 tsp soy sauce, dark
• 6 tbsp water
• 6 tsp palm sugar or brown sugar
• 4 tbsp sesame oil or other vegetable oil
• 1 cup basil leaves, Indian (Tulsi), approx. 20 g
• 1 lime(s)
• possibly cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

similar to Pad Kra Pao Gai

The measuring cup should hold about 200 ml. Peel the shallots, halve them, and slice them into strips. Peel the garlic cloves, halve them, and dice them. Halve the Thai chilies and slice them into short strips. Wash the beans, trim the ends, and cut them into thirds. Wash and dry the chicken breast fillets, cut them into small pieces, lay them flat on a cutting board, and chop them with a large knife. Turn the pieces over and chop them again on both sides. In an empty cup, mix the oyster sauce, light and dark soy sauce, fish sauce, palm sugar, and water well. Heat the oil in a non-stick frying pan over medium heat, add the garlic and Thai chilies, and fry for 1 minute. Then add the shallots and fry briefly, stirring constantly. After another minute, add the chopped chicken and fry lightly for about 5 minutes. Then add the broad beans and lime leaves and fry and stir-fry for another 5 minutes. Then add the sauce mixture to the pan and simmer over low heat for 15 minutes, stirring frequently. Grate the zest of one lime into the pan, halve the lime, and add the juice of both halves. Stir and simmer for another 5 minutes. If desired, thicken the sauce with cornstarch dissolved in water. Then turn off the heat, stir in the basil leaves, and let it stand briefly. Serve with jasmine rice.