Thai Duck with Beans and Sprouts

Thai Duck with Beans and Sprouts

Thai Duck with Beans and Sprouts


Makes 4 servings


Juice of 1 lime (about 2 tablespoons)
2 tablespoons vegetable oil, divided
2 tablespoons soy sauce
1 tablespoon fish sauce
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1 pound boneless skinless duck breast, cut into 1/4-inch strips
1 cup chicken broth
1 tablespoon cornstarch
3 cups fresh green beans
4 green onions, cut into 1-inch pieces
1-1/2 cups bean sprouts


  1. Combine lime juice, 1 tablespoon oil, soy sauce, fish sauce, ginger and garlic in medium bowl. Add duck; toss to coat well. Cover and refrigerate 30 minutes to 8 hours.
  2. Whisk together chicken broth and cornstarch in small bowl; set aside.
  3. Heat remaining 1 tablespoon oil in wok or large skillet over high heat. Remove duck from marinade; reserve marinade. Add duck to wok; stir-fry 4 minutes or until no longer pink. Remove duck from wok with slotted spoon.
  4. Add green beans and reserved marinade to wok; stir-fry 5 to 6 minutes over high heat or until green beans are crisp-tender. Add green onions; stir-fry 2 minutes or until crisp-tender. Stir chicken broth mixture; add to wok. Add duck; cook and stir until sauce thickens.

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