Tim Rosefield's love for Thai and Vietnamese food inspired him to put together this spicy stir-fry, which he serves over basmati or long-grain white rice. Hot bean paste is available in jars at some well-stocked supermarkets and in Asian markets. If you can't find it, you can substitute 1 teaspoon hot sauce and 2 additional teaspoons soy sauce for the bean paste.
1 pound boned, skinned chicken breasts
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground dried turmeric
1 tablespoon salad oil
1 cup thinly sliced onion (4 oz.)
1 1/2 tablespoons minced garlic
1/2 tablespoon minced fresh ginger
2/3 cup fat-skimmed chicken broth
2 tablespoons rice vinegar
1 tablespoon hot bean paste (see notes)
1 teaspoon soy sauce
1 teaspoon sugar
1 zucchini (about 8 oz.), rinsed, halved lengthwise, and cut into 1/8- to 1/4-inch-thick slices
8 ounces green beans, rinsed, ends and strings removed, and cut into 1-inch lengths
How to Make It
Rinse chicken and pat dry; cut into 1-inch chunks. In a bowl, combine chili powder, cumin, and turmeric. Add chicken and mix to coat.
Pour oil into a 12-inch frying pan or 14-inch wok over high heat; when hot, add onion, garlic, and ginger. Stir until onion is limp, about 2 minutes. Add chicken and stir until white on the outside but still slightly pink in the middle (cut to test), about 3 minutes.
Meanwhile, in a 2-cup glass measure, mix chicken broth, vinegar, bean paste, soy sauce, and sugar. Add to pan along with zucchini and green beans. Bring to a boil and cook, stirring occasionally, until vegetables are barely tender to bite and chicken is no longer pink in the center (cut to test), about 5 minutes. Pour into a serving dish.