Gently wash and pat dry your fresh produce. Then use a kitchen knife and cutting board to:
- Slice the mini sweet peppers lengthwise into thin strips.
- Slice the green beans in half.
- Slice the garlic into thin slivers.
- For an added kick of spice, thinly slice the serrano chile. Otherwise, omit from dish.
Place a saute pan onto the stovetop, add 2 tablespoons of cooking oil, and set the heat to medium-high. When the oil is hot, place the diced chicken breast into the pan. Be careful of any oil splatter. Cook for 2-3 minutes, using tongs to turn the pieces as they cook.
Then add the garlic, mini sweet peppers, green beans, and serrano chile (optional) to the saute pan, lightly season with salt and pepper, and cook for 4-5 min.
Meanwhile, pick the leaves from Thai basil.
Add the brown jasmine rice to a microwave-safe bowl covered with a damp paper towel. Microwave for 1 minute. Then stir, and microwave for 45 additional sec.
After cooking the vegetables for 4-5 min, add the Thai basil stir-fry sauce into the pan, and stir together with the chicken and vegetables. Cover the pan with a lid, and cook for 1-2 minutes. Then turn off heat, add the Thai basil leaves into the pan, and stir together.
Let’s plate: spoon the brown jasmine rice onto your serving plates or into shallow bowls. Spoon the Thai basil chicken and vegetables over the rice.
If you like, prepare an egg, and top off your Thai basil chicken using these optional instructions:
Carefully clean the nonstick saute pan. Place the pan onto the stovetop, add 1-2 tablespoons of cooking oil, and set the heat to medium.
When oil is hot, crack an egg into the saute pan, and cook for 2 minutes, or until egg has reached your desired doneness.
Please note: cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.