6 (2″ to 3″) dried shitake mushrooms
2 TBL peanut or canola oil
1 medium onion,thinly sliced
3 cloves garlic, minced
2 TBL fresh ginger, peeled and grated
2 lbs boneless, skinless chicken breast, cut in 1/4″ strips
3 cups fresh basil, whole leaves (packed)
5 green onions, cut into 1″ pieces (use the white and half the green)
3/4 c. coconut milk, light or regular
3 TBL soy sauce
3 TBL rice vinegar
1-1/2 tsp. fish sauce
1/2 tsp. to 1 tsp dried red pepper flakes
hot cooked rice
Soak the mushrooms in warm water for 10-15 minutes;
squeeze dry and thinly slice (slivered)
In a stainless steel mixing bowl, combine the sauce ingredients; set aside.
Heat the oil in a 12″ wok or skillet.
Stir-fry the onion, garlic and ginger; set aside.
Divide chicken strips into three batches and stir-fry 1batch at a time until browned (about 3 minutes) (add a little more oil if needed).
Remove the chicken and set aside as it is browned.
Pour the sauce into the pan and reduce by 1/3, stirring occasionally.
Return chicken and onion mixture to the skillet.
Stir in mushrooms and basil and heat through.
Stir in green onions and heat it all through.
Serve over hot cooked rice.