Ingredients

• 2 cups uncooked jasmine rice
• 1 quart water
• 0.75 cups coconut milk
• 3 tablespoons soy sauce
• 3 tablespoons rice wine vinegar
• 1.5 tablespoons fish sauce
• 0.75 teaspoons 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 shiitakes mushrooms , sliced
• 5 greens onions , chopped
• 1.5 cups chopped fresh basil leaves

Instructions

1. 1 Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3. 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.

Nutrition per serving