Chicken: Thai Chicken and Basil Stir-Fry

posted by bill 02-17-100 8:44 PM

Thai Chicken and Basil Stir-Fry
(Sunset- Quick Cooking Book)

6 dried shitake mushrooms
Coconut Milk Cooking Sauce (recipe follows)
2 - 4 Tbsp. Cooking oil
1 onion, thinly sliced and separated into rings
3 cloves garlic, minced or pressed
2 Tbsp. Minced fresh ginger
2 whole chicken breasts, skinned, boned and cut into " wide strips
5 green onions (including tops) cut into 1" pieces
1 1/2 Cups lightly packed slivered fresh basil leaves
Hot cooked rice (Jasmine is recommended)

Soak mushrooms in warm water to cover until soft (25 minutes); drain well. Cut off and discard stems. Slice caps into 1/4 inch slivers. Set aside.

Heat 2 Tbsp. oil in wok or wide frying pan over high heat. Add onion, garlic and ginger; cook, stirring, until onion is lightly browned. With a slotted spoon, transfer onion mixture to a bowl; set aside.

Add chicken to pan, until lightly browned, a portion at a time, until lightly browned, adding more oil as needed. As chicken is cooked, lift out and add to onion mixture.

Pour cooking sauce into pan; boil, stirring constantly, until reduced by about a third. Return onion mixture and chicken to pan. Add mushrooms, green onions, and basil; stir just until heated through. Serve over rice.

Makes 4 servings.

Coconut Milk Cooking Sauce:
3/4 cup canned or frozen coconut milk
3 Tbsp. Soy sauce
3 Tbsp. unseasoned rice vinegar or white wine vinegar
1 1/2 Tbsp. Fish sauce (nam pla) or soy sauce
1/2 to 1 tsp. Crushed red pepper flakes

Mix all ingredients.

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