Careme

Ingredients

• Foster Farms Fresh & Natural chicken thighs

  12 ounces $1.49
• Fresh bagged green beans

  8 ounces $2.19
• Walla Walla sweet onion

  4 ounces $3.99
• Thai basil

  0.5 ounce $2.49
• Long-grain white rice

  3/4 cup plus 1 tablespoon $1.79
• Fresh lime

  1 $1.29
• Garlic

  3 cloves $2.49
• Neutral cooking oil

  1 tablespoon plus 2 teaspoons
• Fish sauce

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar

  1 teaspoon
• Crushed red pepper flakes

  1 teaspoon
• Water

  1 1/2 cups
• Kosher salt

  1/4 teaspoon

Instructions

1. Slice 12 ounces chicken thighs into bite-size strips; trim and halve 8 ounces green beans, thinly slice 4 ounces Walla Walla sweet onion, mince 3 garlic cloves, juice 1 lime, and pick the leaves from 0.5 ounce Thai basil.
2. Toast 1 tablespoon long-grain white rice in a dry skillet over medium heat for 3–4 minutes, stirring until deep golden and fragrant; crush the toasted rice into a coarse powder with a mortar or rolling pin.
3. Combine 3/4 cup long-grain white rice, 1 1/2 cups water, and 1/4 teaspoon kosher salt in a saucepan. Bring to a boil, cover, and cook over low heat for 15 minutes; remove from the heat and rest, covered, for 5 minutes.
4. While the rice cooks, heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Add the sliced 12 ounces chicken thighs and stir-fry for about 6 minutes, until browned and the thickest pieces register 165°F; transfer all chicken cooked from the 12 ounces raw chicken thighs to a plate.
5. Add 1 tablespoon neutral cooking oil, 8 ounces green beans, and 4 ounces Walla Walla sweet onion to the skillet; stir-fry for 4 minutes. Add 3 minced garlic cloves and cook for 30 seconds.
6. Return all chicken cooked from 12 ounces raw chicken thighs to the skillet. Add 1 1/2 tablespoons fish sauce, 1 tablespoon low-sodium soy sauce, the juice of 1 lime, 1 teaspoon brown sugar, and 1 teaspoon crushed red pepper flakes; toss for 1–2 minutes, then remove from the heat and fold in 0.5 ounce Thai basil leaves and the powder made from 1 tablespoon toasted rice.
7. Divide the cooked yield from 3/4 cup long-grain white rice between 2 bowls, top each with half of the finished stir-fry, and serve immediately.