This 5-ingredient recipe was created by Alison B. and was selected as a runner up in the Just BARE Just 5 Cooking Challenge in 2011.
Heat oil in large skillet over medium-high heat. Add chicken; season with salt and pepper. Cook 3 minutes. Turn chicken; add green beans and ginger to skillet. Cover and cook 6 to 7 minutes or until chicken is lightly browned and no longer pink in center and beans are crisp-tender. Cook to internal temp of 165°F.
Uncover skillet; reduce heat to medium. Stir in basil and 1/2 cup chili sauce. Cook 2 to 3 minutes or until heated through.
Fill plastic sandwich bag with 2 to 3 tablespoons chili sauce. Hold top of bag bunched together in one hand. With scissors, snip a small hole in bottom corner of bag. Make a zigzag line across serving plate(s). Arrange chicken and beans on top with sauce in pan.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.