Thai Chicken with Basil 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
• 4-5 chili peppers
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 2 tablespoons fresh ginger root, minced (I use Galangal, If you can find it)
• 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

Preparation:

• Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes. (This rice tends to cook very fast)
• 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, (galangal), chili peppers 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.

Enjoy! Have a great weekend!

Lisa