thai chicken with basil

Begin by combining the following in a small bowl:

3/4 cup light coconut milk
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 1/2 tablespoons fish sauce
3/4 teaspoon red pepper flakes (or to taste)

Extra coconut milk can be frozen in an ice cube tray and then bagged in the freezer for later uses.

In a wok or large non-stick pan sprayed with cooking spray, saute for 3 minutes or until slightly browned:

1 medium onion, sliced
2 tablespoons fresh ginger root, minced
3 cloves garlic, minced

Ginger root can be kept wrapped tightly in foil in the freezer and shredded on a grater for use as needed.

Thinly slice 1.5 pounds skinless, boneless chicken breast halves. If breasts are partly frozen, this will aid in getting thin slices with a sharp chef's knife or cleaver.

Cook chicken in the onion, ginger, and garlic mixture for about 5 minutes or until cooked and browning.

Other vegetables can also be added at this point according to taste. Red bell peppers, bamboo shoots, thinly sliced carrots, and broccoli all work well, if desired.

Pour the coconut milk mixture into the pan at this point and cook until reduced a bit and slightly thickened.

Add:

3 shiitakes, sliced
5 green onions, chopped

Dried shiitakes may be used. Soak them in hot water before beginning the recipe until they are softened. Leftover mushroom water can be saved for vegetable stock. Cook mushrooms and onions for about a minute.

At the very end of cooking add:

1 1/2 cups chopped fresh basil leaves

Cook until leaved are wilted. Serve over jasmine rice or rice noodles.