Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of boneless, skinless chicken breast into bite-sized pieces and marinate with 1 tablespoon of sweet soy sauce, 1 teaspoon of salt, and 1 tablespoon of lime juice for 15 minutes.

2. 2

   Combine 3 shallots, 4 garlic cloves, 1 inch of ginger, and 2 bird's eye chilies with 1 tablespoon of peanut oil in a blender or food processor and process until a smooth paste forms.

3. 3

   Heat 2 tablespoons of peanut oil in a wok over high heat, then add 2 whole star anise pods and toast for 30 seconds until they become fragrant.

4. 4

   Add the prepared spice paste to the wok and stir-fry for 2 minutes until it is aromatic and lightly browned.

5. 5

   Incorporate the marinated chicken into the wok and stir-fry for 5 minutes until it is almost fully cooked, then add 200 grams of trimmed green beans and continue to stir-fry for an additional 3 minutes.

6. 6

   Pour in 2 tablespoons of sweet soy sauce, 1 tablespoon of regular soy sauce, and 0.5 teaspoon of white pepper, tossing all the ingredients together for 1 minute until well coated and the green beans are tender-crisp.

7. 7

   Garnish the wok-tossed chicken with 0.25 cup of roasted peanuts and serve immediately with steamed white rice.