This is delicious and easy to make. Make it as spicy as you like or keep it mild.
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 ½ tablespoons fish sauce
1 quart water
3 tablespoons rice wine vinegar
5 green onions, chopped
2 tablespoons fresh ginger root, minced
1 medium onion, sliced
¾ cup coconut milk
2 cups uncooked jasmine rice
¾ teaspoon red pepper flakes
3 shiitake mushrooms, sliced
2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
