Thai Chicken & Basil Stir Fry Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Dried shiitake mushrooms6 (Each 3 Inches In Diameter)
 Coconut milk cooking sauce1 Cup (16 tbs) (Adjust Quantity As Needed)
 Salad oil4 Tablespoon
 Yellow onion1 Medium, thinly sliced and separated into rings
 Garlic3 Clove (15 gm), minced / pressed
 Minced fresh ginger2 Tablespoon
 Chicken breasts2 Pound, skinned, boned and cut into 1/2 inch wide strips (2 Whole, About 1 Pound Each)
 Green onions and tops5 , cut into 1 inch pieces
 Slivered basil1 1⁄2 Cup (24 tbs), lightly packed (Use Fresh Ones)
 Hot cooked rice2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3265 Calories from Fat 1154

% Daily Value*

Total Fat 134 g205.5%

Saturated Fat 57.3 g286.7%

Trans Fat 1.3 g

Cholesterol 526.2 mg

Sodium 673.9 mg28.1%

Total Carbohydrates 284 g94.6%

Dietary Fiber 36.4 g145.5%

Sugars 14.7 g

Protein 255 g509.8%

Vitamin A 431.7% Vitamin C 203.1%

Calcium 87.4% Iron 178.7%

*Based on a 2000 Calorie diet


Soak mushrooms in warm water to cover until soft 10 to 15 minutes; drain well.
Cut off and discard stems.
Slice caps into 1/4-inch slivers; set aside.
Prepare Coconut Milk Cooking Sauce; set aside.
Heat 2 tablespoons of the oil in a wok or wide frying pan over high heat.
Add yellow onion, garlic, and ginger; cook, stirring, until onion is lightly browned.
With a slotted spoon, transfer onion mixture to a bowl; set aside.
Add chicken to pan, a portion at a time do not crowd pan; cook, stirring, until lightly browned about 3 minutes, adding more oil as needed.
As chicken is cooked, lift out and add to onion mixture.
Pour cooking sauce into pan; boil, stirring constantly, until reduced by about a third.
Return onion mixture and chicken to pan.
Add mushrooms, green onions, and basil; stir just until heated through.