Thai Chicken with Basil Stir Fry

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Chicken: Thai Chicken with Basil Stir Fry

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Servings: 6

uncooked jasmine rice

water

coconut milk

soy sauce

rice wine vinegar

fish sauce

red pepper flakes

olive oil

onion, sliced

fresh ginger root, minced

garlic, minced

skinless, boneless chicken breast halves - cut into 1/2 inch strips

shiitake mushrooms, sliced

green onions, chopped

chopped fresh basil leaves

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.

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