Chicken strips in a basil and coconut milk sauce are served over jasmine rice.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
506 Calories
Recipe Instructions
Step 1
Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
Step 2
In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
Step 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.
Ingredients
1 tablespoon olive oil
3 cloves garlic, minced
3 tablespoons soy sauce
1 quart water
3 tablespoons rice wine vinegar
5 green onions, chopped
2 tablespoons fresh ginger root, minced
1 medium onion, sliced
2 cups uncooked jasmine rice
3 shiitake mushrooms, sliced
2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
