Thai Basil Chicken Rice Bowl

• 170 g, thinly sliced — Boneless skinless chicken breast, raw
• 160 g cooked brown rice — Cooked long-grain brown rice
• 12 g fresh Thai basil leaves — Fresh Thai basil
• 80 g, thinly sliced — Raw red bell pepper
• 100 g, cut into 4 cm pieces — Raw green beans
• 16 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 10 g unseasoned rice vinegar — Unseasoned rice vinegar
• 15 g fresh lime juice — Fresh lime juice
• 5 g, finely grated — Raw garlic
• 9 g (2 tsp) avocado oil — Avocado oil

Method

1. 1Measure ingredients: Mix the soy-lime basil sauceMeasure reduced sodium soy sauce, rice vinegar, lime juice, garlic, and thai basil using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the soy-lime basil sauceStir the soy sauce, rice vinegar, lime juice, garlic, and 20 g water. Tear only the largest Thai basil leaves once and keep all of the basil dry beside the stove.Look for: The soy-lime sauce is uniform and the Thai basil is dry and fragrant.Safety: Keep the clean soy-lime sauce away from the raw-chicken cutting area.
3. 3Cook the chickenHeat oil in a wide skillet over medium-high. Add chicken in one layer and cook for 4 minutes.4 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Wash hands and sanitize the board after raw chicken; use clean tongs and a thermometer to verify 165°F.
4. 4Turn and cook 3 to 4 minutes moreTurn and cook 3 to 4 minutes more until the thickest piece reaches 165°F, then transfer to a clean plate.4 min · 165°FLook for: The chicken is browned at the edges and reads 165°F throughout.
5. 5Stir-fry the green beans and red pepperAdd the green beans and 20 g water; cover for 3 minutes. Uncover.3 minLook for: Everything is evenly positioned and ready for the next action.
6. 6Add the red pepperAdd the red pepper and the clean soy-lime-garlic sauce, and stir-fry for 2 to 3 minutes until the sauce reduces lightly.3 minLook for: The green beans are bright and tender-crisp, the red pepper retains its shape, and the soy-lime-garlic sauce coats the pan thinly.Safety: Lift the lid away from your face and bring the soy-lime-garlic sauce to a full simmer.
7. 7Finish with Thai basilReturn the fully cooked chicken and toss for 1 minute. Turn off the heat.1 minLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Fold in all basilFold in all basil until just wilted, and serve over rice heated until steaming.Look for: The basil is vivid and aromatic and the chicken is hot and glossy.Safety: Serve promptly or refrigerate chicken and rice within 2 hours.