Thai Chicken with Basil Stir Fry recipe
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Ingredients
- 2 cups uncooked jasmine rice 1 quart water ¾ cup coconut milk 3 tablespoons soy sauce 3 tablespoons rice wine vinegar 1 ½ tablespoons fish sauce ¾ 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 ½ cups chopped fresh basil leaves
Nutrition Info
- 505.5 caloriescarbohydrate: 60 gcholesterol: 78 mgfat: 12.1 gfiber: 2.2 gprotein: 36.9 gsaturatedFat: 6.7 gservingSize: -sodium: 804.4 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Thai Chicken with Basil Stir Fry
Directions
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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.