Spicy Long Beans with Chicken
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
A bunch of long beans (about 16 long beans per bunch), cut in 6 parts lengthwise
2 chicken thigh fillets, diced
1 small red habanero chile, thinly sliced
3 garlic cloves, finely chopped
1 tsp soy sauce
1 tsp dark soy sauce (or substitute with 1/2 tsp sugar)
2 drops sesame oil
1 Tbsp oyster sauce
1 Tbsp water
1 kettle boiling water
Marinate chicken with soy sauce, dark soy sauce, pepper and sesame oil. Set aside.
Mix 1 tbsp of water and oyster sauce in a small bowl. Set aside.
Cook the long beans in boiling water with some salt. Take the beans out as soon as their color changes to slightly brighter green. Run through the beans with cold water and set aside. (This step is to ensure the color of the beans remain vibrant after being stir fried as well as enables the beans to cook more evenly.)
Oil the pan with 1 tbsp of flavourless oil over medium heat. Saute the garlic and chile until aromatic.
Quickly add the chicken and saute until the chicken is fully cooked.
Add the beans and cooked until your desired texture is achieved. I like mine to be crunchy so it probably takes about 2 minutes or so.
Add oyster sauce mixture into the stir fry and toss to combine. Once the sauce is thickened, it is ready to serve immediately. Best served with rice.
Serves 2. Serve with rice.
Adapted from a recipe from fussfreecooking.com