You are here

Thai Chicken & Basil Stir Fry

fast.cook's picture
Ingredients
  Dried shiitake mushrooms 6 (Each 3 Inches In Diameter)
  Coconut milk cooking sauce 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Salad oil 4 Tablespoon
  Yellow onion 1 Medium, thinly sliced and separated into rings
  Garlic 3 Clove (15 gm), minced / pressed
  Minced fresh ginger 2 Tablespoon
  Chicken breasts 2 Pound, skinned, boned and cut into 1/2 inch wide strips (2 Whole, About 1 Pound Each)
  Green onions and tops 5 , cut into 1 inch pieces
  Slivered basil 1 1⁄2 Cup (24 tbs), lightly packed (Use Fresh Ones)
  Hot cooked rice 2 Cup (32 tbs)
Directions

Soak mushrooms in warm water to cover until soft 10 to 15 minutes; drain well.
Cut off and discard stems.
Slice caps into 1/4-inch slivers; set aside.
Prepare Coconut Milk Cooking Sauce; set aside.
Heat 2 tablespoons of the oil in a wok or wide frying pan over high heat.
Add yellow onion, garlic, and ginger; cook, stirring, until onion is lightly browned.
With a slotted spoon, transfer onion mixture to a bowl; set aside.
Add chicken to pan, a portion at a time do not crowd pan; cook, stirring, until lightly browned about 3 minutes, adding more oil as needed.
As chicken is cooked, lift out and add to onion mixture.
Pour cooking sauce into pan; boil, stirring constantly, until reduced by about a third.
Return onion mixture and chicken to pan.
Add mushrooms, green onions, and basil; stir just until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Quick

Rate It

Your rating: None
4.183335
Average: 4.2 (15 votes)