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Thai Chicken with Basil Stir Fry

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Cook:
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Chicken: Thai Chicken with Basil Stir Fry
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INGREDIENTS
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
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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