Skip to main content
Thai Chicken With Basil Stir Fry


  • 385g uncooked jasmine rice
  • 945ml water
  • 180ml coconut milk
  • 45ml soy sauce
  • 45ml rice wine vinegar
  • 20ml fish sauce
  • 2g red pepper flakes
  • 15ml olive oil
  • 110g onion, sliced
  • 10g fresh ginger root, minced
  • 3 cloves garlic, minced
  • 910g skinless, boneless chicken breast halves - cut into 1/2 inch strips
  • 3 shiitake mushrooms, sliced
  • 5 green onions, chopped
  • 65g chopped fresh basil leaves
Thai Chicken With Basil Stir Fry


  • 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.
  • Tips: add chilli powder instead of flakes and even fresh red pepper strips, use thai basil and not itallian