Rating: 4.5 stars
439 Ratings
  • 5 star values: 245
  • 4 star values: 132
  • 3 star values: 49
  • 2 star values: 8
  • 1 star values: 5

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



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring rice and water to a 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 pepper flakes.

  • 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.

Nutrition Facts

506 calories; protein 36.9g; carbohydrates 60g; fat 12.1g; cholesterol 78mg; sodium 804.4mg. Full Nutrition