Chile Chicken With Basil Stir Fry

This is a Thai inspired stir fry from "Good Housekeeping" magazine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup quick-cooking brown rice
• 4  garlic cloves
• 1  tablespoon  vegetable oil
• 1  teaspoon  vegetable oil
• 1  lb green beans, trimmed and cut into 1-inch pieces
• 1⁄4 cup water
• 2  tablespoons water
•  kosher salt & freshly ground black pepper
• 1  Thai peppers or 1  serrano pepper, seeded and minced
• 1 1⁄4 lbs  chicken breast tenders, sliced thin crosswise
• 2  tablespoons  reduced sodium fish sauce
• 1  teaspoon low sodium soy sauce
• 2  teaspoons sugar
• 1  cup fresh basil, packed
•  fresh basil, for garnish

Directions

1. Prepare rice according to package directions, omitting any salt.
2. Slice half the garlic thin and the other half mince.
3. Heat 1 tbsp oil in a skillet, over medium high heat, and add sliced garlic; cook until golden, about 10 seconds.
4. Add green beans and 1/4 cup water; season with 1/4 teaspoon salt and 1/4 teaspoons pepper.
5. Cook until beans are crisp tender, about 4 to 5 minutes, stirring frequently; transfer to a bowl or plate.
6. Heat 1 tablespoon oil, over medium high heat, in the skillet; add chile pepper, chopped garlic; cook about 6 seconds.
7. Add chicken, cook 2 to 3 minutes, stirring occasionally.
8. Add fish sauce, soy sauce, 2 tablespoons water, cook 1 minute.
9. Stir in basil and wilt, about 15 to 20 seconds.
10. To serve: divide rice, green beans, and chicken between 4 plates; garnish with additional fresh basil leaves.