Cut the chicken into bite-size pieces. Cook it in a very large skillet or wok with about half the olive oil until browned and cooked through, about 6-8 minutes. Remove and set aside.
Add the cabbage, green beans, and bell pepper to the skillet.
Cook uncovered over medium-high to high heat for 7-10 minutes, stirring occasionally, until the cabbage softens while still keeping some texture.
Add the garlic, ginger, and crushed chili. Cook for 30-60 seconds, stirring constantly.
Return the chicken to the skillet.
Add the soy sauce, rice vinegar, and lime juice near the end. Toss thoroughly.
Stir in basil to taste off the heat and serve.
Nutrition
Partial. 0 of 12 ingredients have a resolved food record, so these numbers are a floor, not a total.