Thai Chicken with Basil Stir Fry

Thai Chicken with Basil Stir Fry

206
GABRIELLEDC 3

"This is delicious and easy to make. Make it as spicy as you like or keep it mild."

Ingredients 35 m {{adjustedServings}} servings 506 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 804 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 206

  1. 294 Ratings

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Niloufer
2/8/2008

Some tips to make it more authentic. Use fresh, spicy chilies. Use galangal/Thai ginger, not regular ginger. Use holy basil/Thai basil not the Italian basil. Use regular oil, not olive oil.

Nandini
11/22/2006

Lovely! Tastes very authentic. Use holy basil if available for the killer taste. I also tried adding more red pepper flakes and then realized I should just use chilli powder instead to bring more colour and bring up the spice level...and yes it did the trick! Added broccoli and red peppers to make this a definite make again dish! :)

What a Dish!
10/6/2006

This was ok, but unfortunately I couldn't taste of wonderful flavors of basil or cocunut milk very much... just salt. I'm sure it was due to the fish sauce (check out the sodium content on the bottle!) so if I were to make this again I would just omit it. Any flavor it may impart is not worth that huge amount of salt! I did use low-sodium soy sauce and added a little extra coconut milk. I'm sure this would be really good if it weren't so darn salty. I even reduced the amount of fish sauce to one TBS! I used a red onion, which added nice color. Served with brown jasmine rice and steamed green beans.