A brown sauce is used to make a stir-fry in the Chinese style. You can combine any of your preferred vegetables. You can easily just stir-fry the vegetables and add the sauce if the sauce is created in advance. Add fried tofu, beef, chicken, or—my personal favorite—beef. You may easily modify this recipe to include your preferred vegetables; simply chop them until your large skillet is totally full. Chow mein noodles are used as a garnish.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups uncooked jasmine rice
- 1 quart water
- ¾ cup coconut milk
- 3 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 1 ½ tablespoons fish sauce
- ¾ 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 ½ cups chopped fresh basil leaves
Instructions
- 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.
Nutrition Facts
| Calories | 506 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 2 g |
| Protein | 37 g |
| Saturated Fat | 7 g |
| Sodium | 804 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I did add some stuff. I reduced the chicken from two pounds to half a pound. I think most recipes overdo the meat for my taste. To make up for the reduced meat, I added what I had: broccoli, bell pepper, and snow peas. If I was doing it again, I think I’d increase the sauce. Not sure I’d double it. I’ll have to play with it to see what works. On the other hand, from my experience with the changes I made, I feel pretty certain the original recipe would have been just fine. One thing the changes I made did I think was to take away some of the spotlight on the basil.
This is terrible. It has all the normal ingredients you would expect in a Thai dish and I followed the recipe exactly as written . It had a strange taste that even my husband couldn’t handle and he eats everything. Not at all authentic
I did tweak this a bit, but I like this recipe a lot because it allows room for some personalization. First, I blended the sauce ingredients together in the vitamix and added a huge handful of cashews to it. I’m not sure this changed the flavor all that much, but it did make the sauce thicker, which some reviewers had complained about this recipe being too soupy. I agree with many others who said they used the whole can of coconut milk, I think this is absolutely necessary! I did not experience a soupy result at all, after reducing. I thought it was just perfect. I reduced the rice vinegar by 1 TB and juiced one lime into the wok at the very end of cooking instead. Also, I did add about 2 TB of sugar during cooking, which I’m glad I did. I did not find the fish sauce to be too salty or too overpowering (just don’t try the sauce before cooking it!). Anyway, we loved it. Everyone went back for seconds, even my toddler!
I used what I had on hand. Replaced the following: shallots for onion, whorshehire sauce for fish sauce, red chili sauce for red pepper flakes. Topped rice with Swiss chard then the chicken stir fry.
For how easy this recipe was, I was blown away with the depth of flavor. The ginger really shines. I stuck pretty close to the recipe, only subbing gochugaru for red pepper flakes, since it goes so well with asian cuisine. Will be making again!
I cut the red pepper flake amount in half and I didn’t have shitake mushrooms on hand so replaced them with snowpeas since I had them. Oh, and I added a Plymouth gin martini. Perfection!
Delicious!! I did add a little sugar, but otherwise followed the recipe. Will definitely make this again soon!
Had great flavor. Next time, I’ll take the onion, garlic, ginger mix out of the pan. Add a bit more oil, then sauté the chicken. Mine didn’t brown at all.
Delicious! I added red bell pepper which enhanced the taste.
This was so flavorful, healthy and easy! It’s one of our new faves!
Quick, easy and really delicious!
So yummy!!! I cook this all the time!! Great recipe.
This recipe was very good. Easy as pie to make and makes in one pan. (except for the rice). I made this, we ate, and kitchen cleaned in less than an hour. Apprx 40 minutes. Both the time and meal were all very good. Thanks Allrecipes.
Delicious!
Alone, this is a nice chicken stir fry. The flavors are balanced and it’s delicious as it is written. You will do fine just making this as is! If you are looking for the Thai flavors, some simple substitutions will get you there. If you just use the Thai ingredients, ie, ginger (galanga), Thai basil, vegetable oil instead of evoo, Thai bird’s eye chili peppers, Thai fish sauce (not absolutely necessary, but nice if you have it) and kiffer lime leaves as well as Thai soy sauce (if you happen to have) you will have better than restaurant results. Having spent lots of time all over Thailand, a few cooking classes there and LOTS of Thai cooking, I appreciate the differences in many Asian dishes and recipes. The use of specific ingredients( when possible) takes recipes to a whole other level almost always making them better than restaurants.
Easy to make and tasty. I added two ingredients: juice from half a lime, and about 1 Tbsp of Thai Sweet Chili Sauce from my local Walmart (instead of pepper flakes).
Delicious! Made it for a group of friends and everyone love it!
Very flavorful, you can very the pepper flakes if you don’t want a milder version but I followed the recipe exactly and loved it.
Delish!
Easy to make. Time spent is accurate. Only con…I thought it was a little salty. I would use low sodium soy sauce. Otherwise, excellent.
use less fish sauce. Otherwise it is great. Made this many times now.