Basil, Chicken, and Veggies in Coconut-Curry Sauce

Ingredients

• 6 servings garnish: basil leaves fresh
• 1 tablespoon brown sugar 
• 14 ounce coconut milk canned
• 3 tablespoons canola oil divided
• 0.8 cup cashew pieces salted whole toasted
• 1 pound chicken breasts boneless cut into thin strips
• 6 servings rice hot cooked
• 1 tablespoon cornstarch 
• 2 teaspoons curry powder 
• 0.3 cup basil leaves fresh
• 1 tablespoon ginger fresh minced
• 1 pound green beans 
• 1  bell pepper red seeded chopped
• 0.5 teaspoon sea salt 
• 6 servings sriracha 

Equipment

• bowl
• frying pan
• whisk
• wok

Directions

1. Whisk together first 5 ingredients in a small bowl; set aside.
2. Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.)
3. Add chicken, and cook 2 to 3 minutes on each side or until lightly browned.
4. Remove from pan; cover and keep warm.
5. Heat remaining 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet).
6. Add bell pepper, green beans, and ginger; stir-fry 3 to 4 minutes.
7. Whisk reserved sauce mixture, and add to wok with vegetables. Cook 1 minute or until sauce thickens. Stir in slivered basil and reserved chicken.
8. Sprinkle with cashews; serve with hot cooked rice and sriracha.
9. Garnish, if desired.