Go Back
Thai Basil Chicken Stir-Fry with Brown Rice and Green Beans
Print Recipe Pin Recipe
Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Medium pot
  • Large skillet

Ingredients
  

  • 1 cup uncooked brown rice
  • 1 pound boneless skinless chicken breast, thinly sliced
  • 2 cups green beans, trimmed and halved
  • 1 cup fresh Thai basil leaves
  • 4 garlic cloves, minced
  • 1 medium onion, thinly sliced
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon vegetable oil
  • 1 small red chili, thinly sliced (optional)

Instructions
 

  • Cook the brown rice according to package directions in a medium pot. Set aside once tender and fluffy.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced chicken and cook for 4 to 5 minutes until lightly browned and nearly cooked through.
  • Add the minced garlic, sliced onion, and green beans to the skillet. Stir-fry for 3 minutes until the onion softens and the beans turn bright green.
  • Stir in the soy sauce, fish sauce, and sliced chili if using. Cook for another 2 minutes so the sauce coats everything evenly.
  • Turn off the heat and fold in the Thai basil leaves until they just wilt. Serve the stir-fry over the cooked brown rice.

Notes

Add the basil right at the end so it stays bright and fragrant instead of turning dull. If you prefer milder heat, skip the chili or remove the seeds before slicing. Leftovers reheat well in a skillet with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Medium pot, Large skillet