Prepare brown rice according to package instructions.

Slice 2 cloves of garlic thinly, chop the remaining 2 cloves.

Trim and cut green beans into 1-inch pieces.

Heat 1 teaspoon of vegetable oil in a large skillet over medium-high heat.

Add sliced garlic and cook for 30 seconds.

Add green beans, 1/4 cup water, salt, and pepper to the skillet.

Cook for 4 minutes, stirring frequently, until green beans are tender-crisp.

Remove green beans from the skillet and set aside.

Seed and finely chop the serrano chile.

Heat 1 tablespoon of vegetable oil in the skillet over medium-high heat.

Slice chicken into thin, bite-sized pieces.

Add chopped garlic and chile to the skillet, stir for 30 seconds.

Add chicken to the skillet and brown for 2-3 minutes.

Add 2 tablespoons of water, fish sauce, soy sauce, and sugar to the skillet.

Stir and cook for 1 minute.

Add basil leaves and cook for 30 seconds, or until wilted.

Add the green bean mixture to the chicken mixture.

Stir to combine everything.

Serve hot over prepared brown rice.