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Thai Chicken with Basil Stir Fry
Thai Chicken with Basil Stir Fry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Tender chicken strips in a creamy basil coconut sauce, served over fragrant jasmine rice.
Ingredients:
  • 2 cups uncooked jasmine rice
  • 1 quart water
  • 0.75 cup coconut milk
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 1.5 tablespoons fish sauce
  • 0.75 teaspoon red pepper flakes
  • 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
  • 1.5 cups chopped fresh basil leaves
Instructions:
  • In a pot, let the rice and water come to a boil. Then cover the pot, lower the heat, and let it simmer for 20 minutes.
  • Combine the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes in a bowl and mix well.
  • Heat oil in a skillet or wok over medium-high heat. Sauté onion, ginger, and garlic until lightly browned. Add chicken strips and cook for about 3 minutes, browning them. Pour in the coconut milk sauce. Simmer until the sauce is reduced by about a third. Add mushrooms, green onions, and basil. Cook until heated through. Serve over cooked rice.

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