Thai Chicken with Basil Stir Fry |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is delicious and easy to make. Make it as spicy as you like or keep it mild. Ingredients:
2 cups uncooked jasmine rice |
1 quart water |
3/4 cup coconut milk |
3 tablespoons soy sauce |
3 tablespoons rice wine 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 |
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.
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