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Thai Chicken w/ Basil Stir Fry Recipe

   
 

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     Thai Chicken w/ Basil Stir Fry

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   15m (20m cook)
Wine/Beverage
Recommendations
  savignon blanc

Ingredients
2 cups uncooked jasmine rice
2 cups uncooked jasmine rice
3/4 cup coconut milk
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
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

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.


Originally Submitted
8/9/2011





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