Basil Chile Chicken Stir Fry {recipe}

We just tried this recipe... and it's a keeper!  Hope you enjoy it too.  We enjoy the mild flavor of Anaheim chiles, but if you'd like the dish spicier, you may substitute a Serrano chile.  

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Basil Chile Chicken Stir Fry

brown rice or couscous, cooked
4 cloves garlic
1 Tablespoon plus 1 teaspoon vegetable oil
1 lb. green beans, trimmed and cut into 1" pieces
1/4 cup plus 2 Tablespoons water
salt and pepper
1 large Anaheim chile pepper, stem and seeds discarded, finely chopped
1 pound chicken breast tenders
2 Tablespoons low sodium fish sauce
2 Tablespoons soy sauce
2 teaspoons sugar
1 cup packed fresh basil leaves

Prepare rice or couscous as label directs.  Very thinly slice 2 cloves garlic; finely chop remaining 2 cloves.

In 12" skillet, heat the 1 teaspoon of 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 of 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 remaining 2 Tablespoons water. Cook 1 minute or until chicken is just cooked through, stirring. Put the green beans back in the skillet and cook 1 more minute, until they are warm. Stir in basil and cook 15 to 20 seconds or until just wilted.  Serve chicken mixture over the cooked rice or couscous.