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Thai Chicken Tango

This 5-ingredient recipe was created by Alison B. and was selected as a runner up in the Just Bare® Just 5 Cooking Challenge in 2011.

Servings 4
Total Time: 30 minutes
Servings: 4
Total Time: 30 minutes


  • 2 tablespoons peanut oil
  • 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts, cut into 1-inch-wide strips
  • Coarse salt and freshly ground pepper to taste
  • 3/4 pound fresh green beans, trimmed
  • 2 tablespoons fresh gingerroot, peeled, finely chopped
  • 1/3 cup finely chopped fresh basil leaves
  • 1/2 cup Thai-style sweet chili sauce plus more for serving, if desired

Nutrition Facts

Servings 4

Amount Per Serving
Calories 250 Calories from Fat 29
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 5%
Trans Fat 0g 5%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 7%
Total Sugars 15g
Protein 25g
Calcium 5%Iron 19%
Vitamin C 17%Vitamin A 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Heat oil in large skillet over medium-high heat. Add chicken; season with salt and pepper. Cook 3 minutes. Turn chicken; add green beans and ginger to skillet. Cover and cook 6 to 7 minutes or until chicken is lightly browned and no longer pink in center and beans are crisp-tender. Cook to internal temp of 165°F.
  2. Uncover skillet; reduce heat to medium. Stir in basil and 1/2 cup chili sauce. Cook 2 to 3 minutes or until heated through.
  3. Fill plastic sandwich bag with 2 to 3 tablespoons chili sauce. Hold top of bag bunched together in one hand. With scissors, snip a small hole in bottom corner of bag. Make a zigzag line across serving plate(s). Arrange chicken and beans on top with sauce in pan.


Nutritional values may change if you choose to substitute another chicken product.  If substituting frozen chicken for this recipe, thaw before cooking.