Chop the chicken thighs and all produce. Leave the produce in separate piles so it is easy to add in at different times.
Set a large wok or sauté pan over medium-high heat. Once hot, add the oil and chicken pieces. Stir and sauté for 3-5 minutes until the chicken pieces are almost cooked through.
Move the chicken to the sides of the pan and add in the minced garlic, thai bird chiles, scallion whites, red bell pepper, and green beans. Stir and sauté another 3-5 minutes to stir-fry the veggies, until the green beans are cooked but still firm.
Pour in the sauce. Stir and simmer 1-2 minutes. If the sauce seems too thick, add 1-2 tablespoons water.
Finally stir in the basil and scallion greens. Stir as the basil wilts into the sauce. Then turn off the heat and serve warm with rice (or Cauliflower Rice or Broccoli Rice for Low-Carb!)
This recipe can be made Gluten-Free if you buy GF oyster sauce, soy sauce, and fish sauce. You can add or omit the bell peppers and/or green beans if you like.This is a great make-ahead meal, and leftovers are delicious! Transfer cooled leftover Spicy Thai Basil Chicken to an airtight container and keep in the refrigerator for up to 3-4 days. I suggest either storing leftover rice separately or simply making it fresh to enjoy with reheated Pad Krapow Gai.I do not recommend freezing, as defrosting and reheating will cause the veggies to become mushy.