Thai Basil Chicken Stir-Fry

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chili pepper
  1 unit
• chopped chicken breast
  12 oz
• cornstarch
  2 tbsp
• garlic powder
  ½ tsp
• green beans
  8 oz
• jasmine rice
  ½ cup
• lime
  1 unit
• olive oil
  1 tbsp
• salt
  1 tsp
• sweet soy glaze
  2 tbsp
• sweet thai chili sauce
  2 tbsp
• thai basil
  1 c
• water
  1¼ cup

🍳 Cookware

• small pot
• small bowl
• medium pan

1. 

   1

   jasmine rice water salt cornstarch sweet soy glaze sweet thai chili sauce chopped chicken breast garlic powder black pepper green beans thai basil lime chili pepper butter olive oil

   jasmine rice: ½ cup, water: 1¼ cup, salt: 1 tsp, cornstarch: 2 tbsp, sweet soy glaze: 2 tbsp, sweet thai chili sauce: 2 tbsp, chopped chicken breast: 12 oz, garlic powder: ½ tsp, black pepper: 1 tsp, green beans: 8 oz, thai basil: 1 c, lime: 1 unit, chili pepper: 1 unit, butter: 1 tbsp, olive oil: 1 tbsp
2. 

   2

   In a small pot , combine jasmine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.
3. 

   3

   While rice cooks, wash and dry all produce. Trim green beans if necessary; cut crosswise into 1-inch pieces. Pick thai basil leaves from stems; roughly chop leaves. Quarter lime. Thinly slice chili pepper.
4. 

   4

   In a small bowl , whisk together half the cornstarch and ½ cup cold water until smooth. Whisk in sweet soy glaze and sweet thai chili sauce. Set aside. Pat chopped chicken breast dry with paper towels. Season with garlic powder, salt, and black pepper.
5. 

   5

   Heat a large drizzle of olive oil in a medium pan over medium-high heat. Add green beans and a pinch of salt and pepper. Cook, stirring occasionally, until bright green and just tender, ⏱️ 3 minutes . Transfer to a plate. Add another drizzle of oil to pan, then add chicken. Cook, stirring occasionally, until browned and cooked through, ⏱️ 3 minutes .
6. 

   6

   Pour sauce into pan with chicken. Bring to a boil, then reduce to a low simmer. Cook, stirring, until thickened, ⏱️ 1 minute . Turn off heat. Stir in green beans, chopped basil, and a squeeze of lime juice. Taste and add more lime juice, salt, and black pepper if needed.
7. 7

   Fluff rice with a fork; stir in 1 TBSP butter and season with salt and black pepper. Divide rice between plates or bowls and top with chicken stir-fry. Add a pinch of chili pepper if desired. Serve with any remaining lime wedges on the side.