Thai Chicken with Basil Stir Fry
Labels:
chicken
,
recipe
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Ingredients:
-
2 cups uncooked jasmine rice
-
1 quart water
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3/4 cup coconut milk
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3 tablespoons soy sauce
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3 tablespoons rice wine vinegar
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1 1/2 tablespoons fish sauce
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3/4 teaspoon red pepper flakes
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1 tablespoon olive oil
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.
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