Ingredients -

2 cups uncooked jasmine rice

1 quart water

3/4 cup coconut milk

3 tablespoons soy sauce

3 tablespoons rice wine vinegar

1 1/2 tablespoons fish sauce

3/4 teaspoon red pepper flakes

1 tablespoon olive oil

1 medium onion, sliced

2 tablespoons fresh ginger root, minced

3 cloves garlic, minced

2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips

3 shiitake mushrooms, sliced

5 green onions, chopped

1 1/2 cups chopped fresh basil leaves

Directions -

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.