Basil Chile Chicken Stir-Fry

In fourth grade my elementary teacher brought a toaster oven into the class and said that if we bring in $5 (for ingredients) she will teach us how to cook basic snacks. One of the first thing we learned to make was pizza (using canned biscuits as the crust). You would have thought I just graduated from the CIA (Cooking Institute of America). My mind was BLOWN knowing that I can have pizza anytime I wanted. No more asking mom for delivery! That's the power of cooking, once you learn a few basic recipes you're not constrained by the restaurants (or lack of) that are around you.

Recently I made Basile Chile Chicken Stir-Fry and I was all, "Yes! Now I can have Thai whenever I want!" Granted, there are no shortage of excellent Thai restaurants here but still... It's good to know that I can cook a Thai (ish) dish a home.


Basil Chile Chicken Stir-Fry

1 cup quick-cooking short-grain brown rice
4 cloves garlic
1 TBSP plus 1 tsp vegetable oil
1 lb green beans, trimmed and cut into 1" pieces (I used broccoli because it's what I already had in the fridge.
1/2 cup plus 2 TBSP water
salt and pepper
1 fresh Thai or serrano chile, stem and seeds discarded, finely chopped
1.25 lbs chicken-breast tenders, very thinly sliced crosswise
2 TBSP lower-sodium fish sauce (definitely recommend not using regular fish sauce, or if using regular, then cut back on the salt)
1 tsp lower-sodium soy sauce
2 tsp sugar
1 cup packed fresh basil leaves, plus additional basil leaves for garnish

Prepare rise as label directs, but do not add any salt.

Very thinly slice 2 cloves garlic; finely chop remaining 2 cloves garlic.

In 12" skillet, heat 1 tsp 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 tsp salt, and 1/4 tsp 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 TBSP 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 though out, stirring mixture occasionally.

Add fish sauce, soy sauce, sugar, and remaining 2 TBSP 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.