Print Friendly Recipe
- Savory chicken with Asian flavors
- Peggy C.
Serves/Makes:4 or more
- 6 2" to 3" dried shitake mushrooms, or equivalent
- warm water
- 1 medium onion,thinly sliced
- 3 cloves garlic, minced
- 2 tbsp (30 ml) fresh ginger, peeled and grated
- 2 lbs (.9 kg). boneless, skinless chicken breast, cut in 1/4" strips
- 3 cups (700 ml) fresh basil, whole leaves (packed)
- 5 green onions, cut into 1" pieces
- Cooking Sauce:
- 3/4 cup (175 ml) coconut milk, light or regular
- 3 tbsp (45 ml) soy sauce
- 3 tbsp (45 ml) rice vinegar
- 1-1/2 tbsp (20 ml) nam pla (fish sauce)
- 1/2 tsp (2 ml) to 1 tsp (5 ml) crushed dried chilies
- Serving suggestion:
- hot cooked rice
- Soak the mushrooms in warm water for 10-15 minutes, the squeeze dry and sliver.
- Combine ingredients for cooking sauce and set aside.
- Heat 2 tbsp (30 ml) oil in a 12" wok or skillet.
- Stir fry onion, garlic and ginger; set aside.
- Divide chicken strips into three batches and stir fry 1/3 at a time until brown (about 3 minutes)using just enough oil.
- Remove first batch from skillet and set aside.
- Repeat with 2nd and 3rd batches, setting all chicken aside.
- Pour the cooking sauce into the pan and reduce by 1/3.
- Return chicken and onion mixture to the skillet.
- Stir in mushrooms and basil and heat through.
- Stir in green onions.
- Serve over hot cooked rice.
- Editors notes:
Nam Pla, also known as fish sauce,is found in the Asian section of most grocery stores.
This recipe lends itself to modifications (like if you don't have dried shittakes). I used about 1 1/2 c. fresh sliced button mushrooms--skipping the soaking, obviously.
I chopped up about 4 little dried Thai or bird-foot chiles, removing most of the seeds since that is where much of the heat is. I doubled the garlic and used 1 T. of peeled and processed fresh ginger. By processed I mean in one of those little miniature food processors--great for garlic and ginger both.
1 can of coconut milk is about 1 1/2 c. You can double the sauce recipe and freeze half for next time (once you decide if you like this recipe). It is soooo savory.
|Email This To A Friend
Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.