Follow these steps for perfect results
Canola Oil
Onion
Sliced
Garlic
Minced
Thai Chili
Sliced
Chicken Tenderloin
Cut Into Bitable Sizes
Green Beans
Ends Trimmed, Cut 1 1/2-inch Long
Fish Sauce
Oyster Sauce
Brown Sugar
Basil Leaves
Chili Powder
Optional
Heat oil in a saute pan over medium-high heat.
Add sliced onion, minced garlic, and sliced chili to the hot oil.
Stir until garlic and onion become fragrant (about 1 minute).
Add bite-sized pieces of chicken tenderloin.
Increase heat to high and saute for 3-5 minutes, or until the chicken is no longer pink.
Add trimmed and cut green beans to the pan.
Add fish sauce, oyster sauce, and brown sugar to the pan.
Stir and cook until the green beans are tender but still crunchy (about 2 minutes).
Ensure the chicken is fully cooked.
Turn off the heat.
Add fresh basil leaves.
Stir once to combine.
Sprinkle with chili powder if desired.
Dish and serve immediately with rice.
Expert advice for the best results
Adjust the amount of chili to your preference.
Use fresh basil for the best flavor.
Don't overcook the green beans; they should still have a slight crunch.
Serve with jasmine rice or brown rice.
Everything you need to know before you start
10 minutes
Can chop vegetables ahead of time.
Serve hot, garnished with extra basil.
Serve over steamed rice.
Garnish with chopped peanuts and lime wedges.
Balances the spice and sweetness.
Clean and refreshing.
Discover the story behind this recipe
Common Thai street food and home-cooked dish.
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