Thai Chicken with Basil Stir Fry

Recipe View Begin by preparing the jasmine rice. In a medium saucepan, bring the rice and water to a rolling boil. Once boiling, cover the pot tightly, reduce the heat to the lowest setting, and simmer for 20 minutes, or until all the water is absorbed and the rice is fluffy.

Recipe View While the rice is cooking, prepare the flavorful coconut milk sauce. In a mixing bowl, whisk together the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes. Adjust the amount of red pepper flakes to your preferred level of spiciness.

Recipe View Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced onion, minced ginger, and minced garlic, and stir-fry for about 2-3 minutes, or until the onion is translucent and the garlic is fragrant. Be careful not to burn the garlic.

Recipe View Add the chicken strips to the skillet and stir-fry for approximately 3-5 minutes, or until the chicken is browned and cooked through. Ensure the chicken is cooked evenly.

Recipe View Pour the coconut milk sauce over the chicken and continue to cook, stirring occasionally, until the sauce has reduced by about one-third and thickened slightly, about 5-7 minutes. This allows the flavors to meld together beautifully.

Recipe View Stir in the sliced shiitake mushrooms and chopped green onions, and cook for another 2-3 minutes, or until the mushrooms are tender and the green onions are slightly wilted.

Recipe View Finally, add the chopped fresh basil leaves and stir until just heated through, about 1 minute. The basil should remain vibrant green and fragrant.

Recipe View Serve the Thai Chicken with Basil Stir Fry immediately over the cooked jasmine rice. Garnish with extra fresh basil leaves, if desired.