Sweet chili stir fry with basil and mint

1/4-inch cup Thaifusions Sweet Onion Chili Jam

1 pound boneless, skinless chicken breasts, cut into 1/2-inch wide strips

Kosher salt

2 tablespoons vegetable oil

1/2 yellow onion, thinly sliced

1 red bell pepper, cut into 1/2-inch slices

6 ounces green beans, trimmed and cut into 2-inch pieces

1 Tbsp fish sauce

1/2 cup basil leaves, torn or roughly chopped

Cooked rice, for serving

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Stir-Fry Chicken

Season chicken with salt. Heat one tablespoon of oil in a wok or large skillet over medium-high heat until just smoking. Add chicken in a single layer and cook, undisturbed, until lightly browned on one side, about 1 minutes. Continue cooking, stirring constantly, until chicken is cooked through, about 1 minute more. Transfer chicken to a plate and set aside.

Stir-Fry Vegetables

Add remaining tablespoon of oil to wok. Add the onion and cook, stirring, until softened and browned in spots, about 3 minutes. Add the bell peppers and green beans and cook, stirring, until vegetables are crisp-tender, about 3 minutes more.

Sauce & Serve

Whisk together Thaifusions Sweet Onion Chile Jam and fish sauce. Return chicken to wok along with chile jam mixture. Cook, stirring constantly, about 1 minute. Remove from heat, stir in basil and serve over rice.