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From the farm haul · a little garden in a bowl

Thai Basil Ground Chicken + Yellow Bean Bowls

Purple bell pepper, mushrooms + jasmine rice

Golden chicken crumbles, crisp-tender yellow beans, and finely chopped mushrooms catch a glossy, savory sauce. A generous handful of basil goes in at the very end, with lime waiting at the table.

Yield
Serves 4
Total time
About 30 minutes
Best pan
Large skillet or wok
Finish with
Fresh basil + lime

Gather from the market bag

Ingredients

A hot pan and a generous handful of basil

Brown, stir-fry, gloss

Cook the bowls

The basil goes in after the heat goes off
  1. 1

    Start the rice and stir the sauce

    Start cooking the jasmine rice. In a small bowl, stir together the oyster sauce, low-sodium soy sauce, fish sauce, sugar, and water.

  2. 2

    Let the chicken brown

    Heat a large skillet or wok over medium-high heat with 1 teaspoon of oil. Add the ground chicken, press it into the pan, and let it brown before breaking it into crumbles. Cook until mostly done, about 5 to 6 minutes.

  3. 3

    Make room for the market haul

    Add the finely chopped mushrooms, yellow beans, purple bell pepper, and shallot or onion. Add the remaining teaspoon of oil only if the pan looks dry. Stir-fry for 5 to 6 minutes, until the mushrooms have cooked down and the beans are crisp-tender.

  4. 4

    Toss until glossy

    Add the garlic and any optional chile, then cook for about 30 seconds. Pour in the sauce and toss over high heat for 1 to 2 minutes, until it is glossy and clinging to the chicken and vegetables. Make sure the chicken is cooked through before turning off the heat.

  5. 5

    Basil gets the last word

    Turn off the heat and fold in the basil so it just wilts. Taste before adding any extra salt; the sauce is already savory.

  6. 6

    Build four happy bowls

    Divide the jasmine rice among four bowls and pile the basil chicken and vegetables on top. Finish with a squeeze of lime at the table.