Thai Chicken & Basil Stir Fry
|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)|
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.