Thai Chicken Stir-Fry

4 points per serving | Prep: 8 min | Cook: 10 min| Serves 4

1 Tbsp vegetable oil
1lb uncooked boneless, skinless chicken breast, chopped into 1/2-inch pieces
1 medium garlic clove, finely chopped
2 cups green snap beans, each sliced into 3 pieces
1 Tbsp fish sauce
1 tsp soy sauce
1 tsp sugar
1/4 tsp Asian hot sauce, such as chili paste*
1/2 cup fresh basil leaves, Thai or Italian

Place a large nonstick skillet over medium-high heat; add oil and swirl to coat pan. When hot, add chicken; saute for 3 minutes.
Add scallion and garlic; saute until quite fragrant, about 2 minutes. Add green beans, fish sauce, soy sauce, sugar, and chili paste; saute until greens are crisp-tender, about 2 to 3 minutes. Add basil and cook for 1 minute more. Yields about 1 1/2 cups per serving.

*Adjust the amount of chili paste according to how spicy you like your food.

Serve with 1/2 cup cooked Jasmine brown  rice-2points and a green leaf salad with a Tbsp of light dressing.