Thai Basil Stir Fry Chicken
Thai Basil Stir Fry Chicken
Chicken strips stir-fried with shiitake mushrooms, ginger, and garlic in a coconut milk and fish sauce glaze, finished with a generous handful of fresh basil. Quick, fragrant, and just the right amount of heat.
Ingredients Ingredients
Sauce
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⅓ cup coconut milk -
1½ tbsp soy sauce -
¼ cup coconut milk (second pour) -
1 tbsp rice wine vinegar -
½ tbsp fish sauce -
¼ tsp red pepper flakes
Stir fry
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⅓ tbsp olive oil -
1 small onion, sliced -
¾ tbsp fresh ginger, minced -
1 clove garlic, minced -
300 g chicken, cut into strips -
3 shiitake mushrooms, sliced -
2 green onions, chopped -
½ cup fresh basil leaves, chopped
Method
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In a bowl, mix together both coconut milks, soy sauce, vinegar, fish sauce, and chilli flakes. Set the sauce aside.
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Heat oil in a wok or large pan over medium-high heat. Add the onion, ginger, and garlic and stir-fry until browned and fragrant.
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Add the chicken strips and cook for 3 minutes. Add the shiitake mushrooms and pour over the sauce. Stir-fry until the chicken is cooked through and the sauce is glossy.
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Toss through the green onions and fresh basil. Serve immediately over steamed rice.
