Recipe Details

Ingredients

• 1 tbsp. 

  vegetable oil

• 1 

  small red bell pepper, seeds and ribs removed, thinly sliced

• 1 

  large shallot, halved and thinly sliced

• 3 

  garlic cloves, minced

• 1 lb. 

  ground chicken, preferably a mix of dark and light meat

• 1 

  Thai bird's eye chile, seeds removed and thinly sliced, or 1/2 serrano chile, chopped

• Pinch of ground white pepper 

• 4 oz. 

  green beans, cut crosswise into 1/2" pieces

• 3 tbsp. 

  oyster sauce

• 1 tbsp. 

  fish sauce

• 2 tsp. 

  packed light brown sugar

• 1 c. 

  packed fresh Thai basil leaves

• 1 1/4 c. 

  jasmine rice

• 1 1/4 c. 

  unsweetened full-fat coconut milk

• 1 1/4 c. 

  water

• 1 tbsp. 

  fresh lime juice

• Kosher salt

Description

1. Step 1In a large straight-sided skillet over medium-high heat, heat oil. Add bell pepper, shallot, and garlic and cook, stirring, until fragrant, about 2 minutes. Increase heat to high and add chicken, chile, and white pepper. Cook, breaking up meat with a wooden spoon and stirring occasionally, until chicken is just cooked through and any liquid is absorbed, 3 to 5 minutes. 
2. Step 2Add green beans, oyster sauce, fish sauce, and brown sugar and stir to combine. Cook, stirring frequently, until green beans are crisp-tender, about 1 minute. Remove from heat and stir in basil until just wilted, about 20 seconds. Scrape chicken mixture into a large bowl. 
3. Step 3Return skillet to medium-high heat and cook rice, stirring constantly, until very lightly toasted, about 30 seconds. Pour in milk, water, lime juice, and 1/2 teaspoon salt. Bring to a boil, cover, and reduce heat to low. Gently simmer until rice is tender and liquid is absorbed, 16 to 18 minutes. Fluff rice with a fork and return chicken mixture to skillet, spooning over rice. Cover and cook until chicken mixture is heated through, about 1 minute more.