Thai Chicken with Basil Stir Fry Recipe
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Thai Chicken with Basil Stir Fry

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

Rating: This weblink has been rated 126 times with an average star rating of 4.4 Read Reviews (95)

Rate/Review | 4,552 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 cups uncooked jasmine rice
  • 1 quart water
  • 3/4 cup coconut milk
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 1/2 tablespoons fish sauce
  • 3/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 2 tablespoons fresh ginger root, minced
  • 3 cloves garlic, minced
  • 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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 506 | Total Fat: 12.1g | Cholesterol: 78mg

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 view all reviews »

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2008 by Niloufer 
Some tips to make it more authentic. Use fresh, spicy chilies. Use galangal/Thai ginger, not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2006 by Nandini 
Lovely! Tastes very authentic. Use holy basil if available for the killer taste. I also tried... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2006 by What a Dish! 
This was ok, but unfortunately I couldn't taste of wonderful flavors of basil or cocunut milk... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2005 by LynnInHK 
Definitely NOT the authentic Thai basil chicken, because the real one is not soupy like this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2006 by Vladadeska 
My boyfriend adored this recipe and I thought it was pretty good. I used a whole can of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2007 by GOURMET631 
Hmmm...I'm a little puzzled by this recipe. All of the ingredients I love, and yet lacking... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2007 by Caroline C 
I made this with 2 large chicken breasts (no clue how much they weighed). I followed the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2006 by SAMMARTI 
I didn't bother with the coconut milk. This is a good stir-fry recipe. Don't be put off by the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2008 by mommyluvs2cook Supporting Member (Click to learn more about Supporting Membership)
This was really good! Instead of the red pepper I added a teaspoon of fresh red chili pepper... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2008 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
This recipe was very good - loved by 3/4 of my family (you were never gonna get the 4th with... MORE

 
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