Thai Chicken with Basil Stir Fry

SUBMITTED BY: GABRIELLEDC PHOTO BY: SunnyByrd

"This is delicious and easy to make. Make it as spicy as you like or keep it mild."

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

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
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 1/2 cups chopped fresh basil leaves

READ REVIEWS (61)

DIRECTIONS

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.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 8, 2008 by Niloufer

Some tips to make it more authentic. Use fresh, spicy chilies. Use galangal/Thai ginger, not regular ginger. Use holy basil/Thai basil not the Italian basil. Use regular oil, not olive oil.

5 users found this review helpful

Reviewed on Nov. 22, 2006 by Nandini

Lovely! Tastes very authentic. Use holy basil if available for the killer taste. I also tried adding more red pepper flakes and then realized I should just use chilli powder instead to bring more colour and bring up the spice level...and yes it did the trick! Added broccoli and red peppers to make this a definite make again dish! :)

5 users found this review helpful

Reviewed on Sep. 25, 2007 by Caroline C

I made this with 2 large chicken breasts (no clue how much they weighed). I followed the recipe exactly otherwise, but ended up adding a little more soy sauce, and quite a lot more red pepper flakes. To be honest, I wasn't sure if it was even going to make it to the table (the flavor was just really peculiar, plus it didn't help I was making it with the most flavorless, watery coconut milk I have ever bought) but as soon as I added the basil, it really came together. I only wish I'd been able to get Thai basil at the store. With a couple of tweaks, this could be really amazing. Thanks, Gabrielle!

4 users found this review helpful

MORE MEMBER REVIEWS