I made this dish a few weeks ago. It's one of our favorites. It's sort of nice to have a reminder of summer as the days get cooler.
It's onions, green beans, red jalapeños from the Riverside Farmer's Market and Thai basil from my garden stir fried with chicken breast. I've made this already this year, using the same ingredients, but you could use pretty much any vegetable. Except maybe those collards that I still have in my fridge.
Submitted to Grow Your Own, which is hosted by A Scientist in the Kitchen this time.