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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sweet Soy Glaze(ContainsSoy, Wheat)
Sweet Thai Chili Sauce
Chicken Breast Strips
• 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.