Thai Chicken with Basil Stir Fry

Chicken strips in a basil and coconut milk sauce are served over jasmine rice.

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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.

Thai Chicken with Basil Stir Fry

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