Chicken-Green Bean Yellow Chili Stir-Fry

Ingredients

• 4 yellow or red jalapeño or Serrano peppers
• 2 tablespoons vegetable oil
• 3/4 pound chicken breasts or tenderloins, cut against the grain into bite-size pieces
• 2 large cloves garlic, peeled and minced
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1/4 cup homemade or store-bought low-sodium chicken stock
• 1/2 teaspoon granulated sugar
• 1/3 pound long beans or green beans, trimmed and cut crosswise into 1/4-inch pieces
• 4 to 5 fresh makrut lime leaves, hand-torn into pieces and lightly bruised

Directions

1. Slice the yellow chilies across into 1/2-inch pieces, then crush them with a mortar until they become small, rough bits, about 1/4-inch each. No mortar? Put the cut chilies in a plastic zipper bag, close it tightly after pressing out the air, wrap it in a kitchen towel, and bash it with a meat tenderizer or another heavy object.
2. Warm the oil over medium-high heat in a 10- or 12-inch skillet. Add the chicken, the minced garlic, the fish sauce, the oyster sauce, the chicken stock, and the sugar. Cook for 2 to 3 minutes, stirring now and then, until the chicken is nearly cooked through.
3. Stir in the long beans, the crushed chilies, and the makrut lime leaves. Keep stir-frying for 1 to 2 minutes longer, just until the chicken is fully cooked and the long beans are still crisp and bright green. Taste and add more fish sauce if you’d like, then move everything to a serving platter and serve with steamed rice.