Thai Chicken with Basil Stir Fry
This is delicious and easy to make. Make it as spicy as you like or keep it mild.
Servings per recipe: 6
Calories per serving: 506
Preparation time: 15m
Total cooking time: 35m
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
- 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.
Nutrion facts:
Total Fat | 12.1g | 19% |
Saturated Fat | 7.0g | |
Cholesterol | 78mg | 26% |
Sodium | 804mg | 32% |
Potassium | 462mg | 13% |
Total Carbohydrates | 60g | 19% |
Dietary Fiber | 2.2g | 9% |
Protein | 36.9g | 74% |
Sugars | 2g | |
Vitamin A | 855IU | |
Vitamin C | 7mg | |
Calcium | 81mg | |
Iron | 5mg | |
Thiamin | 0mg | |
Niacin | 19mg | |
Vitamin B6 | 1mg | |
Magnesium | 84mg | |
Folate | 141mcg |