Thai Basil Chicken Stir-Fry
with Lime, Green Beans & Jasmine Rice
- Sesame
- Soy
- Wheat
We love the saucy texture and addictively savory, peppery flavor of Thai basil chicken. Fortunately, this version is super speedy to whip up in your own kitchen. In just 20 minutes, you can have steamy jasmine rice, saucy chicken, tender green beans, and a sprinkle of spicy chili flakes if you want to amp up the heat. It’s safe to say it doesn’t get much better than this, folks.
Ingredients
6 ounce
Green Beans
1 tablespoon
Cornstarch
10 ounce
Chopped Chicken Breast
1 ounce
Sweet Thai Chili Sauce
½ cup
Jasmine Rice
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Lime
1 teaspoon
Garlic Powder
1 unit
Chili Pepper
½ ounce
Thai Basil
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• 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 several beans and slice all at once.) Pick basil leaves from stems; roughly chop leaves. Quarter lime. Thinly slice chili.
• In a small bowl, whisk together half the cornstarch and ½ cup cold water (use all the cornstarch and 1 cup water for 4 servings) until smooth. Whisk in sweet soy glaze and chili sauce. Set aside. • Pat chicken* dry with paper towels. Season with garlic powder, salt, and pepper.
• Heat a large drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add green beans and a pinch of salt and pepper. Cook, stirring occasionally, until bright green and just tender, 3-5 minutes. Transfer to a plate. • Add another drizzle of oil to pan, then add chicken. Cook, stirring occasionally, until browned and cooked through, 3-5 minutes.
• Pour sauce into pan with chicken. Bring to a boil, then reduce to a low simmer. Cook, stirring, until thickened, 1-2 minutes. Turn off heat. • Stir in green beans, chopped basil, and a squeeze of lime juice. Taste and add more lime juice, salt, and pepper if you feel like something is missing.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice between plates or bowls and top with chicken stir-fry. Add a pinch of chili if desired. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the restaurant-quality taste and punchy flavors. Some found the Thai basil particularly enjoyable.
- Ease of prep: Customers appreciated how quick and easy this dish was to make at home.
- Suggestions: Consider swapping green beans for snow peas or using hoisin sauce instead of sweet soy glaze.
- Portions: Some families found the rice portion a bit small for hearty appetites.
Reviews from our home cooks
Tastes just like a restaurant. So good. Unfortunately with most rice dishes from Hello Fresh, there just isn't enough for my hungry fam, but this was definitely delish.
Would prefer this with whole chicken breasts instead of chicken strips. The chicken strips are full of a lot of gristly bad parts of the chicken.
One of my favorite chicken recipes. Packs a punch of flavor and deliciousness!
This is my husband's favorite so I still make it almost every week. I use hoison sauce instead of sweet soy glaze now
Everything about this is so good. I don't love count and to find these flavors in a way I can enjoy was amazing
would be better with a nicer vegetable - like snow peas .. you stick with only green beans and sometimes broccoli and zucchini - need to branch out a bit
This was just okay. It needed something else or maybe it just is not my thing. The Thai basil was good and the heat was okay. I did not put in the pepper maybe that would have helped but I liked the heat level where it was without it.
