This Thai dish is easy to make and highlights the best summer produce

EVANSVILLE ? Gardens and farmers markets are bursting with summer produce, and we have the perfect exotic dish to showcase the freshest veggies.

Plus, it's easy to make.

Thai dishes are a symphony of sweet, tangy, spicy and savory flavors. This stir-fry is super colorful with red peppers, jalape?o, green beans and, of course, sweet and fragrant Thai basil. Flavored with lime juice, garlic, oyster sauce, fish sauce and brown sugar, Thai basil chicken is a universal favorite.

You can mince your own chicken breast or save time by using ground chicken. The cornstarch in the marinade ensures the white meat stays moist as it soaks up flavor.

More: Evansville-area food news: 5 bites of food news for you this week

We like peanut oil for high-heat stir-frying, but grapeseed oil or canola oil also work. Avoid olive oil, which doesn't have the right flavor to complement Asian dishes.

Serve this dish with hot Jasmine rice and a side of sliced cucumbers sprinkled with crushed peanuts.

Thai Basil Chicken

Serves 4

INGREDIENTS

• 1 pound ground or minced chicken

• 1 tablespoon lime juice and zest of the lime

• 1 tablespoon brown sugar

• 2 cloves garlic, minced

• 2 tablespoons cornstarch

• 2 tablespoons oil, preferably peanut

• 2 tablespoons chopped garlic

• 1 jalapeno chili, diced

• 1 small or 1/2 large bell pepper, chopped

• 1 cup young green beans, snapped

• 1/2 medium onion, diced

• 1 tablespoon oyster sauce

• 1 1/2 tablespoons fish sauce

• 2 tablespoons water

• 1 1/2 tablespoons brown sugar

• 1 cup fresh Thai basil leaves (If you don't have an herb garden with Thai basil, it can be found at local Asian markets such as Aihua International Market at 1624 N. Green River Road.)

• 2 cups hot cooked jasmine rice

More: On a budget with a lot of people to feed? Here's how to set up a chili dog bar.

DIRECTIONS

1. Place the chicken, lime juice and zest, brown sugar, garlic and cornstarch in a bowl and mix. Refrigerate for 30 minutes if possible.

2. In a wok or wide skillet, heat oil over medium high heat. Add garlic and stir-fry for just a minute or less until it starts to smell rich and turn light golden. Do not let it brown. Add chicken and cook over high heat, stirring often, until no longer pink. Add the bell pepper, green beans, jalapeno and onion and toss well. Cook a further 4-5 minutes.

3. In the meantime, mix the oyster sauce, fish sauce, water and brown sugar in a small bowl. Add to the skillet and bring to a boil. Add fresh basil and stir to combine. Serve with rice.

This article originally appeared on Evansville Courier & Press: Recipe for Thai Basil Chicken