3/4 cup coconut milk
1/4 cup chicken broth
2 T oyster sauce
2 T fresh lime juice
1 T soy sauce
2 tsp brown sugar
2 tsp cornstarch
1/2 tsp anchovy paste (optional)
1 lb. boneless skinless chicken, cut into 3-4" strips
1 1/2 cups green beans, blanched
1 cup red bell pepper, seeded and diced
1 T garlic, minced
1 cup whole or julienned basil leaves
1 jalapeno, thinly sliced with seeds
1/2 cup dry roasted peanuts, chopped
Combine coconut milk, chicken broth, oyster sauce, lime juice, soy sauce, brown sugar, cornstarch and anchovy paste to make a slurry. Set aside.
Season chicken with salt and pepper, then stir-fry in 2 T oil in a saute pan over high heat for 3-4 minutes. Flip chicken, cook 3-4 more minutes, adding more oil if needed. Remove and set aside. Heat 1 T oil in the same pan over high heat. Add beans, bell pepper and garlic; stirfry for 2 mintues. Add cooked chicken and accumulated juices and stirfry for 2 minutes.
Stir in the slurry mixture and cook 2 minutes to thicken and incorporate flavors. Remove from heat.
Stir in basil and jalapeno. Garnish with peanuts. Serve with coconut rice.