Thai Chicken and Basil Stir Fry

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Thai Chicken and Basil Stir Fry

Recipe Information
Description: Savory chicken with Asian flavors Source: Peggy C. Serves/Makes:4 or more Ingredients 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 Preparation 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. Comments 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.

Recipe Information

Description:: Savory chicken with Asian flavors

Source:: Peggy C.

Serves/Makes:4 or more

Ingredients

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

Preparation

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.

Comments

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.