Thai Chicken with Basil Stir Fry

Name: Thai Chicken with Basil Stir Fry
Total time: 35
Yield: 6
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 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; 1.5 cups chopped fresh basil leaves

Recipe by GABRIELLEDC from allrecipes.com

Dinner 35 Mins.

Ingredients

6 servings

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2 cups uncooked jasmine rice
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1 quart water
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0.75 cup coconut milk
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3 tablespoons soy sauce
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3 tablespoons rice wine vinegar
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1.5 tablespoons fish sauce
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0.75 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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1.5 cups chopped fresh basil leaves

Instructions

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 wine 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.