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, soya sauce, rice wine vinegar, fish sauce, and choice of chilli.
In a wok or frypan, 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.