About this recipe:This is delicious and easy to make. Make it as spicy as you like or keep it mild.
400g uncooked jasmine rice
180ml coconut milk
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 1/2 tablespoons fish sauce
3/4 teaspoon red chilli flakes
1 tablespoon olive oil
1 medium onion, sliced
2 tablespoons fresh root ginger, minced
3 cloves garlic, minced
500g skinless, boneless chicken breast fillets - cut into strips
3 shiitake mushrooms, sliced
5 spring onions, chopped
70g chopped fresh basil leaves
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Method Prep:15min › Cook:20min › Ready in:35min
Bring rice and water to the boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce and red chilli flakes.
In a frying pan 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, spring onions and basil, and cook until heated through. Serve over the cooked rice.