Thai Chicken Mushroom And Basil Stir Fry Recipes

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.

Steps:

• Heat oil in wok and stir-fry onions until limp; add garlic and stir-fry for 2 minutes more.
• Remove onion and garlic; add chicken and stir-fry; add soy sauce, ginger, 2/3 of mint leaves, mixing into chicken.
• Add mushrooms, green onions, chilies, onion, garlic, and cook, until chicken is just cooked and tender.
• Then quickly season with vinegar, sugar, and fish sauce, stirring well; then remove from heat.
• Taste for seasoning; add 1 tbsp more fish sauce if you prefer.
• Garnish with remaining mint; serve with hot steamed rice.

Steps:

• Cut chicken into bite-size strips, about 1/4-inch wide. Heat 1 tablespoon oil in a large nonstick frying pan set over medium-high heat. Add about half of chicken ad stir-fry until almost cooked, from 3-4 minutes. Remove to a plate. Repeat with remaining chicken, add more oil if needed. Remove to plate.
• Add remaining oil to pan, then mushroom, ginger, jalapeno, pepper, garlic, and chili flakes. Stir often until lightly browned, about 5 minutes. Stir in broth, fish sauce and sugar. When boiling, add chicken and and any juices that have collected on plate. Cook uncovered, and stirring often, just until chicken is done as you like it, or feels springy to the touch, about 2 minutes. Sti in onion and basil. Taste and add a little more fish sauce if you like.
• Spoon over rice in individual bowls.