Assemble your ingredients - a trip to the Asian market or ethnic aisle in the grocery store is in order for this delightful dish
Grab the Thai Chilies - these tiny red & green chilies pack a punch, so a little goes a long way
Using the flat of a chef's knife, cut the root end off and roll/smash the chilies. This gives maximum flavor and heat - they look gorgeous too!
Grab the beans - I found these Chinese long beans at the Asian market, but any green beans will work well
Cut the beans into tiny slices - so pretty
Chop the garlic
Chop the chicken into small pieces
Grab the sauces - I found gluten free hoisin sauce at the Asian market - if you can't find it, substitute soy sauce w/a bit of sugar. The Braggs Amino Sauce is widely available and a great one to have in the kitchen
Mix the sauces together in a small bowl
Heat the oil in a wok (or large sauté pan) until hot
Add the chilies and give them a couple of minutes to sauté
Add the chicken and garlic and stir frequently
Stir fry until the chicken is cooked through - about 4-5 minutes
Add the sauces and water and cook until the sauce reduces a bit and begins to thicken - about 5 minutes
Add the beans and cook until they begin to soften - 2-3 minutes
Add the basil and stir until it softens - a minute or two
Remove from the heat and give it one last stir - taste and adjust the seasonings
Serve with rice and enjoy! This dish is now regular fare in my kitchen - everyone loves it and it's easy to adjust the spice level