☐ 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
☐ 3 shiitake mushrooms, sliced
☐ 5 green onions, chopped
☐ 1 1/2 cups chopped fresh basil leaves
PREPARATION
1. Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3. 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.