Thai Basil Chicken Stir-Fry

🥘 Ingredients

• Thai basil
  ½ oz
• butter
  1 tbsp
• chili pepper
  1 unit
• chopped chicken breast
  20 oz
• cornstarch
  1 tbsp
• garlic powder
  2 tsp
• green beans
  6 oz
• jasmine rice
  1 c
• lime
  2 unit
• sweet Thai chili sauce
  2 oz
• sweet soy glaze
  1/2 c
• water
  ¾ cup, ½ cup

1. 

   1

   In a small pot, combine jasmine rice , water (1½ cups water for 4 servings), and a big pinch of salt. Bring to the boiling point, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 15 minutes , then keep covered off heat until ready to serve.

   jasmine rice: 1 c, water: ¾ cup
2. 

   2

   While rice cooks, wash and dry all produce. Trim green beans if necessary; cut crosswise into 1-inch pieces. (TIP: To do this quickly, line up a number of beans and slice all at once.) Pick Thai basil leaves from stems; roughly chop leaves. Quarter lime , then thinly slice chili pepper .

   green beans: 6 oz, Thai basil: ½ oz, lime: 2 unit, chili pepper: 1 unit
3. 

   3

   In a small bowl, whisk together cornstarch and water (use all cornstarch and 1 cup water for 4 servings) until smooth. Then whisk in sweet soy glaze and sweet Thai chili sauce until well combined. Set generous. Pat chopped chicken breast dry with paper towels; season with garlic powder and a pinch of salt and pepper.

   cornstarch: 1 tbsp, water: ½ cup, sweet soy glaze: 1/2 c, sweet Thai chili sauce: 2 oz, chopped chicken breast: 20 oz, garlic powder: 2 tsp
4. 

   4

   Heat a large drizzle of oil in a large pan over medium-high heat (use a larger pan for 4 servings). Add green beans and a pinch of salt and pepper; cook, stirring occasionally, until bright green and just tender, ⏱️ 4 minutes . Transfer to a plate. 2Heat another drizzle of oil and add chicken. Cook, stirring occasionally, until browned and cooked through, ⏱️ 4 minutes .
5. 

   5

   Pour the sauce from the small bowl into the pan. Bring to the boil, then reduce to a low simmer. Cook, stirring, until thickened, ⏱️ 2 minutes . Turn off heat. Finish by stirring in green beans, chopped basil, and a squeeze of lime juice. Taste and add more lime juice, salt, and pepper if needed.
6. 

   6

   Fluff the rice with a fork. Stir in butter (2 tbsp for 4 servings) and season with salt and pepper. Divide rice between plates and spoon for the chicken stir-fry on top. Add a pinch of chili pepper if preferred. Serve with remaining lime wedges on the side.

   butter: 1 tbsp