Thai Chicken with Basil Stir Fry

This is delicious and easy to make. Make it as spicy as
   you like or keep it mild. Prep Time: approx. 15 Minutes.
   Cook Time: approx. 20 Minutes. Ready in: approx. 35
   Minutes. Makes 6 servings.
   Printed from Allrecipes, Submitted by Gabrielle Lynas
2 cups uncooked jasmine rice
1 quart water
3/4 cup coconut milk
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 1/2 tablespoons fish sauce
3/4 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 1/2 cups chopped fresh
   basil leaves

Directions
1 Bring rice and water to a boil in a pot. Cover, reduce
   heat to low, and simmer 20 minutes.
2 In a bowl, mix the coconut milk, soy sauce, rice wine
   vinegar, fish sauce, and red pepper flakes.
3 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.