This quick chicken stir-fry recipe is flavoured with classic Thai ingredients.
Caxton Central
2 cups uncooked jasmine rice
4 cups water
3/4 cup coconut milk
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 1/2 tablespoons fish sauce
3/4 teaspoon red chili flakes
1 tablespoon olive oil
1 medium onion, sliced
2 tablespoons fresh ginger root, finely chopped
3 cloves garlic, crushed
1 kg skinless, boneless chicken breasts – cut into cubes
3 shiitake mushrooms, sliced
5 spring onions, chopped
1 1/2 cups chopped fresh basil leaves
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 chili flakes.
In a wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken cubes, 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.