Basil Chicken Thai Stir-Fry

1. 1

   Bring the rice and water to a boil in a pot. Cover, lower the heat to low, and simmer for 20 minutes.

2. 2

   In a bowl, combine the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.

3. 3

   In a skillet or wok, heat the oil over medium-high heat.

4. 4

   Add the onion, ginger, and garlic, and cook until lightly browned.

5. 5

   Add the chicken strips, and cook for about 3 minutes, until browned.

6. 6

   Stir in the coconut milk sauce and continue cooking until the sauce is reduced by about 1/3.

7. 7

   Add the mushrooms, green onions, and basil, and cook until heated through.

8. 8

   Serve over the cooked rice.

• Calories 511.81 kcal High
• Protein 42.08 g Good Source
• Carbs 72.83 g Moderate
• Total Fat 5.18 g Moderate
• Saturated Fat 0.97 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 94.03 mg High
• Sodium 805.19 mg High
• Fiber 4.5 g Moderate
• Sugar 8.67 g Moderate
• Added Sugar 6.63 g Moderate
• Calcium 83.72 mg Low Source
• Iron 1.74 mg Low Source
• Potassium 115.48 mg Low Source
• Vitamin A 32.3 mcg_rae Low Source
• Vitamin C 2.13 mg Low Source
• Vitamin D 0.58 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Soy 🌱
• Garlic 🧄
• Onions 🧅