My Perfect Dinner

Thai Chicken with Basil Stir Fry

"Chicken strips in a basil and coconut milk sauce are served over jasmine rice."

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 2 tablespoons of red curry paste

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

Directions:

1.	Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2.	In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3.	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.