Ingredients for Thai Chicken With Basil Stir Fry
- 1 cup uncooked white rice
- 2 cups water
- 1 (13 1/2 ounce) can coconut milk
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons fish sauce
- 1 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 tablespoon fresh gingerroot, minced
- 2 garlic cloves, minced
- 1 1/4 lbs ground turkey
- 8 ounces sliced mushrooms
- 3 green onions, chopped
- 1 cup fresh basil leaves, packed
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How to Make Thai Chicken With Basil Stir Fry
- Rinse the rice under cold water until the water runs clear. Combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed.
- In a medium bowl, whisk together coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes. Set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the onion, ginger, mushrooms, and garlic. Cook, stirring occasionally, until the onion is softened and the mushrooms are lightly browned (about 8 minutes).
- Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Pour the coconut milk sauce over the turkey and vegetables. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly.
- Stir in the green onions and basil. Cook for another minute, or until heated through. Do not overcook the basil.
- Serve the Thai chicken stir-fry over the cooked rice. Garnish with extra basil leaves, if desired.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
124g
Fat
63g
Carbs
25g
