Description
This is delicious and easy to make. Make it as spicy as you like or keep it mild.
Ingredients
- 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
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6