Prepare the stir-fry sauce by whisking ½ a pouch of the Haven's Kitchen Coconut Cashew with the soy sauce and honey. Set aside

Heat a glug of oil in a large non-stick skillet over medium-high heat and add the garlic, shallots and the chili flakes and sauté for a minute or so

Add in the green beans and cook until they begin to soften. Add a pinch of salt and continue sautéing

Add the chicken and cook, breaking it up as you go. Sauté over high heat until the chicken is browning, then add in your reserved sauce. Cook until the liquid in the pan is almost cooked off

Stir in the Thai basil and salt to taste. Garnish with more torn basil leaves and serve immediately