Three Cup Chicken

Yield
4
Cooking Time
30 minutes

Ingredients

  • 3 Tbsp sesame oil
  • 2 inch piece of ginger peeled and sliced into coins
  • 12 cloves of garlic peeled
  • 4 whole scallions trimmed and diced
  • 1 tsp red pepper flakes
  • 2 lb chicken thighs cubed
  • 1 Tbsp light brown sugar
  • 1/2 C rice wine
  • 1/4 C light soy sauce
  • 2 C fresh basil

Instructions

  1. Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
  2. Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
  3. Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
  4. Turn off the heat, add the basil and stir to combine. Serve with white rice.