Step 1

Place the lime juice, vinegar, fish sauce and sugar in a small bowl. Stir until the sugar dissolves.

Step 2

Heat a large wok or non-stick frying pan over high heat. Lightly spray with olive oil spray. Add half the chicken and stir-fry for 2 minutes or until golden. Transfer to a bowl. Repeat with the remaining chicken, reheating the wok between batches.

Step 3

Lightly spray the wok with olive oil spray. Add the garlic and chilli to the wok, and stir-fry for 30 seconds or until aromatic. Add the beans and bamboo shoots, and stir-fry for 2 minutes or until beans are bright green and tender crisp. Return the chicken to the wok and add the lime juice mixture. Stir-fry for 1-2 minutes or until well combined and the chicken is heated through.

Step 4

Spoon the rice among serving bowls. Top with the chicken stir-fry. Sprinkle with basil leaves to serve.