Quick Thai Basil Chicken Stir-Fry with Green Beans and Jasmine Rice

This Thai basil chicken stir-fry is the ultimate quick and flavorful weeknight dinner. With tender chicken, crisp green beans and fragrant jasmine rice, all coated in a savory-sweet soy glaze and finished with fresh lime and Thai basil, it’s a dish that comes together in just 20 minutes. Perfect for those nights when you want something delicious without spending hours in the kitchen.

The combination of sweet Thai chili sauce, garlic powder and a hint of heat from fresh chili pepper creates a beautifully balanced sauce. A sprinkle of chili flakes adds an optional kick, making this recipe as mild or spicy as you like. Serve it over steamed jasmine rice for a complete meal that’s sure to become a favorite.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 ounce Thai BasilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions; keep warm.
2. Trim the green beans and cut into 1-inch pieces. Thinly slice the chili pepper (remove seeds for less heat). Pick the Thai basil leaves from the stems.
3. In a small bowl, whisk together sweet soy glaze, sweet Thai chili sauce, garlic powder and the juice of half the lime. Cut the remaining lime into wedges for serving.
4. In a medium bowl, toss the chopped chicken with cornstarch, salt and pepper until evenly coated.
5. Heat a large skillet or wok over high heat. Add a drizzle of oil, then add the chicken in a single layer. Cook without stirring for 2-3 minutes until browned, then stir-fry for another 2-3 minutes until cooked through. Transfer to a plate.
6. In the same skillet, add the green beans and chili pepper. Stir-fry for 2-3 minutes until tender-crisp.
7. Return the chicken to the skillet. Pour in the sauce mixture and toss everything together. Cook for 1 minute until the sauce thickens and coats the chicken and beans.
8. Remove from heat. Stir in the Thai basil leaves until just wilted. Serve over jasmine rice with lime wedges on the side. Sprinkle with chili flakes if desired.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well. Just adjust cooking time as needed.

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey for a similar sweet-savory flavor.

Is this dish gluten-free?

It can be if you use gluten-free soy sauce and ensure all other ingredients are gluten-free. Check labels.