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dinner · thai

Thai Basil Chicken Stir-Fry with Jasmine Rice & Green Beans

Prep: 21 min
Cook: 4 min
Total: 25 min
Yield: 2 servings
Thai Basil Chicken Stir-Fry with Jasmine Rice & Green Beans

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Instructions

1
Rinse the jasmine rice in a fine-mesh sieve until the water runs clear, then combine with water in a small saucepan over high heat.
2
While the rice water heats, snap or trim the green bean stem ends and cut the beans into 1-inch pieces.
3
Once the rice reaches a rolling boil, stir once, cover tightly, reduce heat to low, and simmer undisturbed for 15 minutes, then pull off the heat to steam.
4
While the rice simmers, thinly slice the shallot, mince the garlic, and seed and thinly slice the red chili, keeping separate piles.
5
Stir the oyster sauce, soy sauce, fish sauce, and brown sugar together in a small bowl until the sugar dissolves.
6
Set a 12-inch skillet or wok over high heat.
7
While the skillet heats for 2 minutes, pick the basil leaves from their stems and cut the lime into wedges.
8
Swirl the oil into the very hot skillet, add the green beans, and stir-fry 3 minutes until bright green and blistered in spots.
9
Push the beans to the edge, add the ground chicken, and press it flat to sear undisturbed for 2 minutes until browned underneath.
10
Break the chicken into small crumbles and stir-fry 3 to 4 minutes with the beans until no pink remains and the edges crisp.
11
Add the shallot, garlic, and chili, stir-frying 45 to 60 seconds until fragrant and the shallot turns translucent without the garlic browning.
12
Pour in the sauce and toss 1 minute until it bubbles, reduces, and coats every crumble in a sticky, glossy glaze.
13
Pull the skillet off the heat and fold in the basil leaves for 30 seconds until they collapse and turn dark and fragrant.
14
Fluff the rice with a fork, spoon it onto plates, pile the basil chicken alongside, and serve with lime wedges for squeezing.
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