Step 1

In a small bowl, stir together the lime juice, fish sauce, Thai chile, brown sugar and minced garlic. Set the prik nam pla aside.

Step 2

In another small bowl, stir together the oyster sauce, fish sauce, soy sauce, mushroom soy sauce and brown sugar. Set the Thai basil sauce aside.

Step 3

Heat the canola oil in a large skillet or wok over medium-high heat. Add the green beans and shallots and cook them until the shallots are soft, three to four minutes. Add the chicken, garlic and Thai chiles. Cook until the chicken is browned on each side, four to five minutes.

Step 4

Pour in the Thai basil sauce and chicken broth, and simmer until the chicken and green beans have absorbed some of the liquid, three to four minutes. Stir in the Thai basil.

Step 5

Serve your Thai basil chicken over a plate of jasmine rice and pour on a little of the prik nam pla to brighten and spice up the stir-fry.