Over medium high heat, bring
Water (1 cup)
Jasmine Rice (2/3 cup)
to a boil in a small saucepan. Stir.
Cover the pot and turn the heat to low. Simmer for 20 minutes.
Remove from heat and fluff with a fork.
Meanwhile, pat chicken dry and dice
Chicken Breasts (2)
into one inch pieces.
Trim ends of
Green Beans (1 1/2 cups)
and slice into one inch pieces at a diagonal angle. Set aside.
and slice very thinly at a diagonal angle. Put into a medium bowl.
Straw Mushrooms (1 oz)
in half lengthwise, and add to bowl with the carrots.
Remove seeds and stems from
Thai Chili Peppers (4)
and roughly chop. Add to food processor bowl.
Remove stems from
Jalapeño Pepper (1)
Red Bell Pepper (1)
. Discard stems and seeds. Cut each pepper in half, and place one half of each in the food processor bowl.
Cut the remaining pepper halves into thin, long strips. Add to medium bowl with carrots and mushrooms.
Fresh Basil (1/3 cup)
leaves from stems and set aside.
While the rice is cooking, pulse together
Thai Chili Peppers (4 in)
and all of the
Garlic (10 cloves)
with the Jalapeno Pepper (1 Inch) and
Red Bell Peppers (1 in)
. Mix until the mixture forms a paste. Stop before the mixture liquifies.
Heat a large saute pan with
Vegetable Oil (3 Tbsp)
over medium high heat.
Chicken Breasts (2 in)
and saute for three minutes.
Add the Green Bean and saute for two minutes.
Add the chili paste and stir until everything is evenly coated.
Add the sliced jalapeno, red bell pepper, carrots, mushrooms, and saute for two minutes.
Fish Sauce (1 Tbsp)
Oyster Sauce (2 Tbsp)
Tamari Soy Sauce (1 Tbsp)
Granulated Sugar (1/4 tsp)
. Stir constantly.
Cook for two additional minutes, then remove from heat.
Just before serving, fluff rice again with a fork. Scoop rice into the center of two plates. Place the chicken mixture atop the rice. Garnish with remaining Basil leaves.