Thai-Style Chicken with Green Beans and Jasmine Rice

Ingredients

• 2 cups jasmine rice, rinsed
• 1.5 pounds chicken thighs, cut into bite-sized strips
• 1/2 pound green beans, trimmed and halved
• 3 tablespoons neutral oil, such as grapeseed or canola
• 4 cloves garlic, minced
• 2 bird’s eye chilies, thinly sliced
• 3 tablespoons fish sauce
• 1 tablespoon palm sugar, finely chopped
• 1/2 cup fresh Thai basil leaves
• 1 lime, cut into wedges

Method

1. 1Cook the jasmine rice according to package instructions in a rice cooker or covered saucepan until tender and fluffy.
2. 2Heat two tablespoons of oil in a wok or heavy skillet over high heat until it begins to shimmer.
3. 3Add the chicken strips in a single layer and sear for 3 minutes without moving them to develop a browned exterior.
4. 4Toss in the green beans and stir-fry for 2 minutes until they are bright green and slightly blistered.
5. 5Push the contents to the side of the pan and add the remaining oil, garlic, and chilies to the center, sautéing for 30 seconds until fragrant.
6. 6Stir in the fish sauce and palm sugar, tossing everything together for 1 minute until the sauce thickens slightly.
7. 7Remove the wok from the heat and fold in the Thai basil until it just wilts from the residual heat.
8. 8Serve immediately over the warm jasmine rice with a wedge of lime on the side.

Nutrition per serving