CHICKEN IN LEMONGRASS SAUCE

12 ounces green Chinese long beans or green beans, trimmed,
   cut into 1 1/2-inch pieces
2 tablespoons peanut oil
1 1/2 pounds skinless boneless chicken breast halves, cut
   crosswise into 1/2-inch-wide strips
1 medium onion, sliced
4 garlic cloves, minced
1/3 cup minced lemongrass
3 tablespoons Thai fish sauce (nam pla)
3 tablespoons sugar
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 cup chicken stock or canned low-salt chicken broth
2 tablespoons spicy oyster sauce

Makes 4 to 6 servings.

Bon Appetit