1 lime (2 tablespoons lime juice) 1 lb skinless, boneless chicken thighs, cut into 1" chunks 1 tablespoons low-sodium soy sauce 2 teaspoons sriracha hot sauce, or to taste 1 tablespoon honey 1 teaspoon peanut oil 12oz trimmed green beans, each cut in half 2 tablespoons water 2 cloves garlic, thinly sliced 1 cup packed basil leaves, sliced 1 tablespoons less-sodium fish sauce Cooked jasmine rice
From lime, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In medium bowl, toss chicken with lime peel, soy sauce, sriracha, and honey; set aside.
In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add beans and water; cook 4 minutes, stirring often. Add garlic and cook 2 minutes or until beans are tender-crisp. Transfer to bowl.
In same skillet, cook chicken loses its pink color throughout, stirring often. Remove skillet from heat; stir in bean mixture, basil, fish sauce and lime juice. Serve with jasmine rice.