Time saving tip: As you prep the green beans, shallots, and garlic, start a small pot of water to boil that you’ll use to blanch the green beans in step 2.

1. Make the stir fry sauce. In a small bowl, whisk together the 1/2 cup coconut aminos, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1 teaspoon hot sauce (if using). Whisk together to combine, and set aside.
2. Blanch the green beans. Bring a small saucepan of water to a boil and then reduce to a simmer. Add the cut green beans and cook for 1 minute for french green beans (haricot vert), and 1 1/2 minutes for regular-sized green beans. Immediately drain and run under cold water until the green beans are cool to the touch. Set aside in the colander to continue draining.
3. Start preparing the stir fry. Heat 1 tablespoon avocado oil over medium heat in a large skillet. Add the shallots and garlic and cook until the shallots are translucent and starting to caramelize – about 3 minutes. Move the shallots and garlic to the side of the pan and increase the heat to medium-high. Add the ground chicken and press into a flat layer. Cook undisturbed for 2 minutes so that it can brown a bit. Then, break it up into smaller pieces and fold in the shallots and garlic. When the chicken is cooked through and the liquid from the chicken has evaporated, add the green beans and green onions and continue to stir fry for another 3 minutes, until the green beans are hot and slightly more cooked than when you added them to the pan.
4. Add the stir fry sauce and basil to the skillet. Reduce heat to medium, pour in the stir fry sauce, and add the basil. Stir to combine, scraping up any stuck-on bits from the bottom of the pan, and cook for another 2 minutes – until the sauce coats the meat and the basil has wilted.
5. Season and serve! Season to taste with salt and pepper and serve hot over rice if desired. Garnish with extra basil and sesame seeds.