Bring rice and water to a boil in a saucepan Cover, reduce heat to low, and simmer 20 minutes.
In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and choice of chilli.
In a wok or fypan, 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 1/3rd. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.
This is a confused dish, bears no resemblance to any hot basil stir fry recipe that I've made before or eaten at good Thai restaurants. No chilli heat. Coconut milk, mushrooms or rice wine vinegar have no place in this recipe and result in a thick gravy! More Chinese then Thai.
A good basil stir fry has vigor and can be a challenge to eat, sweet, salty and with a hot thin slightly oily base rich in chilli oil and the aroma of sacred basil and topping of bean shoots. This is gruel. - 03 Apr 2016