Thai basil chicken

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Combine rice, 1.5 cups water, and a big pinch of salt in a small pot. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

Step 2

While rice cooks, trim green beans into 1-inch pieces. Pick basil leaves from stems. Roughly chop leaves. Quarter lines. Thinly slice chili.

Step 3

In a small bowl, whisk together the corn starch and 1 cup cold water until smooth. Whisk in shoyu and chili sauce. Set aside. Pat chicken dry. Season with garlic powder, salt and pepper.

Step 4

Heat a large drizzle of oil in a large pan over medium-high heat. Add green beans and a pinch of salt and pepper. Cook, stirring occasionally, until bright green and tender, 3-5 minutes. Transfer to a plate.

Step 5

Add another drizzle of oil to pan, then add chicken. Cook, stirring occasionally, until browned and cooked through, 3-5 minutes.

Step 6

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. Add lime juice, salt and pepper to taste.

Step 7

Fluff rice with a fork. Stir in 2 tbsp butter and season with salt and pepper. Serve on plate and top with chicken stir fry and a lime wedge