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City of Portland
Basil Chile Chicken Stir-Fry

1 c. quick-cooking short-grain brown rice
4 clove garlic
1 tbsp. vegetable oil
1 tsp. vegetable oil
1 lb. green beans
1 fresh Thai or serrano chile
1 1/4 chicken-breast tenders
2 tbsp. lower-sodium fish sauce
1 tsp. lower-sodium soy sauce
2 tsp. sugar
1 c. packed fresh basil leaves


Prepare rice as label directs, but do not add any salt. Very thinly slice 2 cloves garlic; finely chop remaining 2 cloves garlic. In 12-inch skillet, heat 1 teaspoon oil on medium-high until hot. Add thinly sliced garlic and cook 10 seconds or until garlic is golden. Add green beans, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 4 to 5 minutes or until beans are crisp-tender and water has evaporated, stirring frequently. Transfer bean mixture to large plate or bowl. In same skillet, heat remaining 1 tablespoon oil on medium-high until hot. Add chile and chopped garlic and cook 10 seconds or until garlic is golden, stirring. Add chicken tenders in single layer and cook 2 to 3 minutes or until chicken just loses its pink color throughout, stirring mixture occasionally. Add fish sauce, soy sauce, sugar, and 2 tablespoons water. Cook 1 minute or until chicken is just cooked through, stirring. Stir in basil and cook 15 to 20 seconds or until just wilted. To serve, divide cooked rice, green beans, and chicken with sauce among serving plates. Garnish with 2 or 3 fresh basil leaves.

Source: www.delish.com