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.

Tim Rosefield, Fair Oaks, California
This Story Originally Appeared On sunset.com


Recipe Summary

Makes 3 to 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

218 calories; calories from fat 23%; protein 30g; fat 5.5g; saturated fat 0.8g; carbohydrates 12g; fiber 2.2g; sodium 219mg; cholesterol 66mg.