INGREDIENTS (Nutrition)
385 g uncooked jasmine rice
945 ml water
180 ml coconut milk
45 ml soy sauce
45 ml rice wine vinegar
20 ml fish sauce
2 g red pepper flakes
15 ml olive oil
110 g onion, sliced
10 g fresh ginger root, minced
3 cloves garlic, minced
910 g skinless, boneless chicken breast halves - cut into 1/2 inch strips
3 shiitake mushrooms, sliced
5 green onions, chopped
65 g 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.

Tips: add chilli powder instead of flakes and even fresh red pepper strips, use thai basil and not itallian