Branden and I picked up a Thai cookbook at Kroger several years ago for $5 out of a clearance bin. We picked out this recipe from the book and honestly have never tried anything else. This recipe has become one of our favorite Thai dishes to prepare at home and we’ve definitely gotten our $5 back with how many times we’ve made this.
This is one of those dishes that makes my mouth water just thinking about it. The flavor combination is fantastic- ginger and garlic swimming in coconut milk with red onions, mushrooms, and chicken is just magical. The Cilantro Rice that the chicken mixture is poured over is incredible, too. We’ve learned a few lessons over the years about this recipe though… Most important rule: do NOT substitute reduced fat or fat free coconut milk for the regular variety. You will without a doubt end up with a runny, less flavorful dish that’s just not worth it. Second lesson: this dish losses something in the fridge over night, so make sure you don’t leave any leftovers. We learned the hard way that the flavors all blend together when saved as leftovers and while the dish is not horrible the next day, the flavors were definitely less distinct.
- 2 TBS vegetable oil or peanut oil
- 1 red onion
- 2 garlic cloves, chopped
- 1 inch piece fresh ginger, peeled and chopped
- 1 pound boneless, skinless chicken breast, cut into strips
- 4 oz. wild mushrooms
- 1 3/4 c. canned coconut milk
- 2 TBS soy sauce
- 1 TBS fish sauce
- 1 TBS vegetable or peanut oil
- 1 red onion, sliced
- 3 cups jasmine rice, cooked and cooled
- 8 oz. bok choy, torn into large pieces
- handful of fresh cilantro, chopped
- 2 TBS soy sauce
- Juice of one lime
- Heat the oil in a preheated wok or large skillet and saute the onion, garlic, and ginger together for 1-2 minutes.
- Add the chicken and mushrooms and cook over high heat until browned. Add the coconut milk and sauces; bring to a boil. Let simmer gently for 4-5 minutes until tender.
- Heat the oil for the rice in a separate wok or large skillet and cook the onion until softened but not browned. Add the cooked rice, bok choy, and fresh cilantro, and heat gently until the leaves have wilted and the rice is hot. Sprinkle over the soy sauce and lime juice. Serve immediately with the chicken.
Adapted from 30 Minute Thai by Parragon Publishing