Thai Chicken with Basil Stir Fry
Description
Chicken strips in a basil and coconut milk sauce are served over jasmine rice.
Ingredients
•
2 cups uncooked jasmine rice
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1 quart water
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3/4 cup coconut milk
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3 tablespoons soy sauce
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3 tablespoons rice wine vinegar
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1 1/2 tablespoons fish sauce
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3/4 teaspoon red pepper flakes
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1 tablespoon olive oil
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1 medium onion, sliced
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2 tablespoons fresh ginger root, minced
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3 cloves garlic, minced
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2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
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3 shiitake mushrooms, sliced
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5 green onions, chopped
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1 1/2 cups chopped fresh basil leaves
Directions
1
Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2
In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3
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.