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Green beans, ground chicken, thai basil and Coconut Cashew are your new go-to stir fry.

Thai Basil Chicken Stir-Fry

There’s so much texture and flavor packed into this simple dish. We love using minced or ground chicken here, because it gets coated so beautifully in the stir-fry sauce. Green beans add crunch and fresh flavor, and the unique floral notes of Thai basil really set everything off.

Chef Tip: You can find Thai basil at most Asian grocery stores, and specialty markets like Whole Foods.


  • Haven’s Kitchen Coconut Cashew

  • 1 Tbsp soy sauce

  • 2 tsp honey

  • Vegetable oil

  • 4 cloves of garlic, finely chopped

  • 1 shallot, thinly sliced

  • A pinch of chili flakes

  • 1 cup green beans, cut into bite-sized pieces

  • Salt

  • 1 Lb. minced chicken

  • ½ bunch Thai basil, roughly torn

  • 1 egg

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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

Coconut Cashew Sauce

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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.


Nutrition (per serving)

  • Calories = 290

  • Total fat = 12g

  • Total carbohydrates = 9g

  • Fiber = 1g

  • Protein = 37g

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