Asian Chicken Stir-Fry with Basil, Coconut Rice, and Crispy Green Beans
6 tablespoons Asian Sesame
2 teaspoons dark sesame oil or coconut oil, divided
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 lb boneless chicken breast, cut into 1/4-inch strips
3 cups green beans, trimmed
1 cup red bell pepper, strips
1 cup asparagus, tips
¾ cup slice green onion top (2-inch)
Fresh basil, for garnish
In a very large skillet or wok, warm 2 teaspoons sesame or coconut oil over medium high heat. Add the chicken and cook, tossing or stirring constantly just until browned, about 4 minutes. Remove the cooked steak to a plate. Add the green beans, red pepper, asparagus, ginger and garlic to the juices left in the skillet and add an additional 1 tablespoon of Asian Sesame. Cook tossing constantly until the green beans are crisp tender, about 5-7 minutes.
Return the chicken and any juices to the skillet along with green onions and remaining T.Lish Asian Sesame. Toss quickly to coat and cook about a minute. Garnish with basil. Serve immediately over rice.
1½ cups jasmine rice
1 (15 oz.) can coconut milk
1 large clove garlic
¾ tsp salt
1 cup water
Add the dry rice to a medium pot. Add enough cool water to cover the rice by about two inches. Swish the rice around until the water is cloudy. Carefully pour off as much of the cloudy water as possible. Repeat two more times. Try to pour off as much water as possible the last time, using a lid to hold the rice in if necessary.
Mince the clove of garlic and add it to the pot with the rice. Also add the salt, the coconut milk, and one cup of fresh water. Stir to combine the ingredients.
Place a lid on the pot and bring it up to a rolling boil over high heat. As soon as the rice reaches a full boil, turn the heat down to the lowest setting. Allow it to simmer on the lowest setting for 30 minutes. Turn the heat off and allow it to rest, undisturbed, with the lid in place, for an additional 15 minutes. Remove the lid, fluff with a fork, and serve.