Thai Chicken with Basil Stir Fry

Thai Chicken with Basil Stir Fry

World Cuisine Asian Thai

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


  • 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


  • 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