thai chicken with basil stir fry

Ingredients

• Servings: 6
• 2 cups uncooked jasmine rice
• 1 quart water
• 3/4 cup coconut milk
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 1/2 tablespoons fish sauce
• 3/4 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 2 tablespoons fresh ginger root, minced
• 3 cloves garlic, minced
• 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 3 shiitake mushrooms, sliced
• 5 green onions, chopped
• 1 1/2 cups chopped fresh basil leaves

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring rice and water to a boil in a pot. cover, reduce heat to low, and simmer 20 minutes.
• in a bowl, mix the coconut milk, soy sauce, rice vinegar, fish sauce, and red pepper flakes.
• in a skillet or wok, heat the oil over medium-high heat. stir in the onion, ginger, and garlic, and cook until lightly browned. mix in chicken strips, and cook about 3 minutes, until browned. stir in the coconut milk sauce. continue cooking until sauce is reduced be about 1/3. mix in mushrooms, green onions, and basil, and cook until heated through. serve over the cooked rice.