Inspired by a Thai classic, this stir-fry swings savory and sweet, with umami from the sauce, and the licorice scent of basil leaves.
Allergen Note: Contains wheat, soy.
Trim and cut the green beans into bite-size pieces. Slice the shallot. Slice 4 cloves garlic. Thinly slice the chile pepper, removing the seeds, if you prefer less heat. Pick the basil leaves and toss the stems. Cut the lime into wedges for serving.
In a large wok or sauté pan over medium-high heat, warm 3 tablespoons vegetable oil. Add the shallot, chile, and garlic and stir-fry until golden, 3 to 5 minutes. Add the green beans and stir-fry until tender-crisp, 3 minutes. Transfer the green bean mixture to a bowl.
Return the pan to the heat, and add 2 tablespoons vegetable oil. Add the chicken and stir-fry until no longer pink, 3 to 5 minutes. Return the green bean mixture to the pan, drizzle with the stir-fry sauce, and season to taste with fish sauce or soy sauce. Fold in the basil leaves last.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice on plates and spoon the basil chicken and vegetables over. Serve warm, with the lime wedges for squeezing.
Due to seasonal availability, instead of green beans, you may receive sugar snap peas. The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.