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Crispy Thai Basil Chicken Stir-Fry

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
6 servings
Dinner Thai
Crispy Thai Basil Chicken Stir-Fry
Ingredients
  • 2 cups uncooked jasmine rice
  • 1 quart water
  • 3/4 cup coconut milk
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 1/2 tablespoons fish sauce
  • 3/4 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 1/2 cups chopped fresh basil leaves
Instructions
1
Boil a large quantity of water in a saucepan, then add rice to the pot. Combine the two and bring to a rolling boil.
2
Cover the saucepan with a lid, then decrease the heat to a low simmer and let cook for 20 minutes.
3
In a separate container, combine coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes. Stir until well incorporated.
4
Heat a skillet or wok over medium-high heat, and add oil to the pan.
5
Add sliced onions, grated ginger, and minced garlic to the skillet, and cook until they are lightly browned.
6
Add chicken strips to the skillet and cook for approximately 3 minutes, until they are browned.
7
Stir in the coconut milk mixture and continue cooking until the sauce has reduced by about one-third.
8
Add sliced mushrooms, chopped green onions, and fresh basil to the skillet, and cook until everything is heated through.
9
Serve the cooked chicken and vegetable mixture over a bed of cooked rice.