• Make the sauce. In a small bowl, whisk together the sauce ingredients until the sugar has dissolved. Set aside.
• Sauté the aromatics. Heat the oil in a wok or heavy skillet over medium-high heat. Once the oil is shimmering, add the sliced shallot, garlic, and Thai chilies. Cook for 1-2 minutes, stirring often to keep the garlic from burning.
• Prep the chicken. While the aromatics cook, toss the chicken with the cornstarch and some salt and pepper in a mixing bowl and really work the cornstarch into the meat.
• Cook the chicken and veggies. Add the diced chicken to the wok and cook for 3-5 minutes, stirring occasionally, until the chicken is starting to brown.

  Add the mushrooms and the light green/white parts of the green onion to the wok. Cook for 3-4 minutes, until the mushrooms are starting to get soft.

  Add the remaining veggies and the stir fry sauce and cook, stirring often, until the green beans are no longer raw and the sauce is starting to reduce.
• Add the Thai basil. Stir in the Thai basil leaves and the dark green scallion pieces. Cook 2-3 minutes until the Thai basil is wilted and fragrant. Season to taste with salt if needed and serve over steamed jasmine rice.

Storage Instructions

• To store: You can store the Thai basil chicken in the fridge in an airtight container for up to 5 days. All you have to do is just pop the chicken in the microwave to warm it through along with the jasmine rice. I don't recommend freezing this dish since the veggies become unpleasant and mushy after being frozen and defrosted.