Name: Thai Chicken with Basil Stir Fry
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Uncooked jasmine rice - 2 cups; Water - 1 quart; Coconut milk - ¾ cup; Soy sauce - 3 tablespoons; Rice wine vinegar - 3 tablespoons; Fish sauce - 1 ½ tablespoons; Red pepper flakes - ¾ teaspoon; Olive oil - 1 tablespoon; Onion, sliced - 1 medium; Fresh ginger root, minced - 2 tablespoons; Garlic, minced - 3 cloves; Skinless, boneless chicken breast halves - cut into 1/2 inch strips - 2 pounds; Shiitake mushrooms, sliced - 3; Green onions, chopped - 5; Chopped fresh basil leaves - 1 ½ cups

Ingredients for - Thai Chicken with Basil Stir Fry

1. Uncooked jasmine rice 2 cups

2. Water 1 quart

3. Coconut milk ¾ cup

4. Soy sauce 3 tablespoons

5. Rice wine vinegar 3 tablespoons

6. Fish sauce 1 ½ tablespoons

7. Red pepper flakes ¾ teaspoon

8. Olive oil 1 tablespoon

9. Onion, sliced 1 medium

10. Fresh ginger root, minced 2 tablespoons

11. Garlic, minced 3 cloves

12. Skinless, boneless chicken breast halves - cut into 1/2 inch strips 2 pounds

13. Shiitake mushrooms, sliced 3

14. Green onions, chopped 5

15. Chopped fresh basil leaves 1 ½ cups

How to cook deliciously - Thai Chicken with Basil Stir Fry

1 . Stage

Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.

2 . Stage

In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.

3 . Stage

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. LynnInHK