Red Thai Chicken with Jasmine Rice.

Red Thai Chicken with Jasmine Rice
What You'll Need
Check Your Pantry For:
2 tbsp. peanut, coconut or canola oil
2 tbsp. soy sauce (or use a gluten-free tamari to make this dish gluten free)
1 ½ tbsp. sugar
Shop For:
1 red onion
1 red bell pepper
2 green onions
4 oz. bagged fresh haricots verts
¼ oz. fresh basil
½ cup sweet chile sauce (look for a gluten-free variety to make this dish gluten free)
2 tsp. fish sauce
½ tsp. chile-garlic paste (If you cannot find a gluten-free chile-garlic paste, you can substitute ¼ tsp. or more of crushed red pepper flakes and add a clove of minced garlic with the vegetables.)
3 boneless, skinless chicken breasts
2 pouches microwaveable jasmine rice, such as Tasty Bite brand
Beverage Recommendation:
Decaffeinated green tea (hot or iced) is nice and won't keep you up past your bedtime.

Dessert Suggestion:
Chilled red grapes

Make Dinner Tonight!
Get Ready:
Read through instructions; measure and gather ingredients and equipment.
Chop red onion into ½" pieces; set aside.
Rinse and thinly slice bell pepper and green onions (keep separate); set aside.
In a small mixing bowl, whisk together chile sauce, fish sauce, soy sauce, sugar and chile-garlic paste; set aside.
Cut chicken into 1” pieces; set aside.
Get Cooking:
In an extra-large skillet over medium-high heat, heat the oil until shimmering but not smoking.
Add chicken; cook and stir until chicken is browned and nearly cooked through (3-4 min.).
Add red onion, bell pepper and beans; cook and stir until vegetables are crisp-tender (4-5 min.).
Add the chili sauce mixture; cook for 1-2 min. until sauce thickens.
Meanwhile, prepare rice according to package directions.
Serve It Up:
Divide rice and stir-fry between 4 plates.
Garnish with torn basil leaves and green onions.