Heat the oil in a saucepan over a medium-high heat. Add the ginger, and stir-fry for about 5 mins or until lightly golden.
Add the fish sauce, sugar, chicken and stock. Cover and cook over a medium heat for 15 mins.
For the final 3 mins of cooking, add the green beans and spring onions.
Remove from the heat and stir through half of the coriander and garlic infused oil.
Serve with steamed rice and the remaining coriander scattered over.
Recipe from Good Food magazine
½ tbsp vegetable oil
2cm piece ginger, cut into matchsticks
1 tbsp garlic infused oil
2 spring onion, thinly sliced green ends only
1 tbsp fish sauce
½ tbsp soft brown sugar
250g skinless chicken thigh fillets, trimmed of all fat and cut in half
125ml chicken stock
50g green beans, trimmed and cut into 2½ cm lengths
1 tbsp chopped coriander
steamed rice, to serve