THAI CHICKEN WITH BASIL STIR FRY
Steps:
- Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes. 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. Add coconut/peanuts/chopped cilantro to taste.
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Beki Tech
[email protected]Meh. I've had better.
Mobile moments E
[email protected]I'm not sure what went wrong, but my dish turned out way too spicy. I think I added too much chili paste.
Ryan Lacourse
[email protected]Delicious! I added some chopped red bell pepper for a pop of color.
Mark Mark002
[email protected]This recipe is a lifesaver on busy weeknights. It's quick, easy, and always a hit with my family.
Md Simon mia
[email protected]I'm not a huge fan of basil, but this dish converted me. The flavors are so harmonious and the chicken is so juicy.
Ababil Khan
[email protected]I love the simplicity of this dish. Just a few fresh ingredients and you have a delicious meal.
MD Toiub
[email protected]So easy to make and packed with flavor. I used a store-bought basil paste to save time, and it still turned out great.
Md Shahalam
[email protected]Amazing! I've tried many Thai chicken basil recipes before, but this one is by far the best. The flavors are incredibly balanced, and the chicken is cooked to perfection. Definitely a keeper!