0.5poundBoneless Skinless Chicken Breast - cut into bite-size pieces
3Green Onion - cut diagonally into 1-inch pieces, green parts only
1Red Bell Pepper - thinly sliced
1cupGreen Beans - trimmed
2tablespoonFresh Ginger - peeled and cut into matchstick-size pieces
Rice - to taste
Instructions
To make the sauce, in a small bowl mix together the fish sauce, oyster sauce, and sugar. Set aside.
Heat a wok or large skillet over high heat until very hot. Add the avocado oil and swirl the pan to coat the bottom. Add the chicken in an even layer and sear, for
about 1 minute, without stirring. Add the green onions, bell pepper, green beans, ginger, and the fish sauce mixture.
Stir-fry for about 2-3 minutes, until the chicken is cooked through and the bell peppers and green beans are tender yet still crisp.
Serve immediately with 1/2 cup of your choice of well cooked rice or tan quinoa.
Notes
We recommend using Red Boat fish sauce and Wok Mei oyster sauce for this
recipe.