Ingredients

How to make it

  • 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.

Reviews & Comments 7

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    " It was excellent "
    berry ate it and said...
    5 from me!
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    " It was good "
    gilbum ate it and said...
    made this without the mushrooms but added some red and orange peppers. It was quite good, but a bit dry. I'm making it again tonight, gonna use fresh lemon basil and a bit more sauce.
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  • lazeechick 6 years ago
    I made this and it was super tasty but all the soy and fish sauce made it very salty for me. I don't usually add much salt to things so I would probably have better results with a low salt soy sauce.
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  • leslierose_64 6 years ago
    Hi there... looks good. would like to try this, love chicken.. i have all the ingredients here except for the rice wine vinegar. would it make a big difference if i omit it, or do you have any good substitute?
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  • coffeebean53 6 years ago
    Thanks for sharing a great post. I love stir-fry and I have this one bookmarked to try. :)
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  • shandy 6 years ago
    Thank you for sharing this recipe! The flavor combination sounds wonderful. =)
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    " It was excellent "
    kukla ate it and said...
    Hi, KingGonzo :)
    This sounds very much like a Thai Chicken Basil stir-fry that I make, but mine doesn't include the coconut milk -- I bet that's what's been missing !! Thank you for posting this!
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