====== Thai Chicken with Stir-Fried Green Beans ======
{{tag>Recipe Carne LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  ½  | cup | Cherry Tomatoes |
|  1  | ea  | Medium White Onion |
|  1  | ea | Lime |
|  1  | tbsp | Honey |
|  1  | tbsp | Fish Sauce |
|  2  | ea | Chicken Thighs |
|  1  | tsp | Granulated Garlic |
|  1  | tsp | Ground Ginger |
|  1  | tbsp | Turmeric |
|  12  | oz | Green Beans |
|  4  | cloves | Garlic |
|  ¼  | cup | Cashews |
|  1  | cup |  Cooked Rice |

  - Prep
    - Slice the tomatoes.
    - Thinly slice the onion
    - Zest and juice lime
    - Make Thai dressing
      - Combine honey, fish sauce, lime zest, and lime juice
    - Cut chicken into bite sized pieces.
    - Make spice blend
      - Combine granulated garlic, ground ginger, and turmeric.
    - Cut green beans into 1 inch lengths.
    - Chop the garlic into small pieces.
    - Break cashews into small pieces.
  - Cook
    - Marinate Tomatoes
      - Combine tomatoes, ¼ cup onion, and half the Thai dressing.  Season with salt and pepper.  Refrigerate, stirring occasionally while you cook.
    - Chicken
      - Season chicken with spice blend, salt, and pepper.
      - Cook the chicken in an oiled pan for 6 minutes (4 minutes on first side to brown, then stir and cook until all pink disappears).
      - Remove from pan
    - Vegetables
      - In same pan, add oil if needed.
      - Add green beans and remaining onion.
      - Season with salt and pepper
      - Cook for 3 to 5 minutes.  Reheat rice.
      - Add garlic and cook for 1 minute
      - Remove from heat
      - Add remaining Thai sauce and cashews.
    - Assemble
      - Add chicken, chicken juices, and rice to pan and stir to combine.
  - Serve
    - Put stir fry onto plates, topped with marinated tomatoes.