Thai Basil Chicken Stir-Fry

Ingredients List

• 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

Instructions

In a skillet or wok, heat oil over medium-high heat. Add the onion, ginger, and garlic, cooking until lightly golden. Add chicken strips and cook for about 3 minutes, until browned. Pour in the coconut milk mixture and let it simmer until the sauce reduces by about a third. Stir in mushrooms, green onions, and basil, cooking until everything is heated through. Serve over the prepared rice.

Nutrition Information (per serving)