Thai Chicken with Basil Stir Fry

Thai Chicken with Basil Stir Fry
from: Scott McCabe

Ingredients
* 2-2/3 cups uncooked jasmine rice
* 5-1/3 cups water
* 1 cup coconut milk
* 1/4 cup soy sauce
* 1/4 cup rice wine vinegar
* 2 tablespoons fish sauce
* 1 teaspoon red pepper flakes
* 1 tablespoon and 1 teaspoon olive oil
* 1-1/4 medium onion, sliced
* 2 tablespoons and 2 teaspoons fresh ginger root, minced
* 4 cloves garlic, minced
* 2-3/4 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
* 4 shiitake mushrooms, sliced
* 6-3/4 green onions, chopped
* 2 cups chopped fresh basil leaves

Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
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.