- 1 cup of fresh mushrooms, sliced
- 1 can coconut milk
- 2-4 tbsp Olive Oil
- 1 medium yellow onion, thinly sliced and separated into rings
- 3 garlic cloves, minced or pressed
- 2 tbsp minced fresh ginger
- 2 chicken breasts (about 1 lb each), cut into 1/2 inch strips
- 5 green onions (including tops), cut into 1 inch pieces
- 1 1/2 cups lightly packed slivered fresh basil leaves
- 3 tbsp soy sauce
- 3 tbsp unseasoned rice vinegar or white wine vinegar
- 1 1/2 tbsp fish sauce (or soy sauce)
- 1 tsp crushed red pepper flakes
- Hot cooked rice
Soak mushrooms in warm water to cover until soft (10-15 minutes); drain well. Cut off and discard stems. Slice into 1/2 inch slivers and set aside.
Combine 3/4 cup canned coconut milk, 3 tbsp soy sauce, 3 tbsp unseasoned rice vinegar or white wine vinegar, 1 1/2 tbsp fish sauce (or soy sauce), and 1 tsp crushed red pepper flakes. Mix and set aside.
Heat 2 tbsp olive oil in 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 one-third. Return onion mixture and chicken to pan. Add mushrooms, green onions, and basil; stir just until heated through. Serve over rice.