Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 2 tablespoons of harissa paste, 2 tablespoons of fish sauce, 1 tablespoon of grated palm sugar, 1 tablespoon of tamarind paste, and 1/4 cup of chicken broth to create the wok sauce.

2. 2

   Heat 1 tablespoon of peanut oil in a large wok or skillet over high heat until shimmering, then add 400 grams of chicken breast pieces and stir-fry for 3-4 minutes until lightly browned and mostly cooked through.

3. 3

   Remove the chicken from the wok and set aside, then add the remaining 1 tablespoon of peanut oil to the wok and stir-fry 1 stalk of thinly sliced lemongrass, 3 minced garlic cloves, and 1/2 medium thinly sliced yellow onion for 1 minute until fragrant.

4. 4

   Add 200 grams of trimmed green beans and 1 medium thinly sliced red bell pepper to the wok and continue to stir-fry for 3-4 minutes until the vegetables are tender-crisp.

5. 5

   Return the partially cooked chicken to the wok along with the prepared wok sauce, tossing everything vigorously to combine and coat thoroughly.

6. 6

   Continue to stir-fry for an additional 2-3 minutes, allowing the sauce to thicken slightly and fully coat the chicken and vegetables.

7. 7

   Transfer the Wok-Tossed Harissa Lemongrass Chicken with Green Beans to serving plates and garnish with 1/4 cup of fresh holy basil leaves and 2 tablespoons of crushed roasted peanuts, if desired.