What's for Dinner? Taiwanese Three Cups Chicken
Ingredients
- 1/4 cup Asian sesame oil
- One (1-inch) piece fresh ginger, peeled and thinly sliced into rounds
- 5-6 medium garlic cloves, peeled
- 1-2 fresh Thai red chilies, stemmed and halved or use red pepper flakes
- 2 pounds boneless/skinless chicken thighs meat, cut in cubes
- 1/3 cup rice wine
- 1/3 cup soy sauce
- 1 tablespoon sugar
- 2 cups fresh Thai basil leaves or use regular basil (from 1 large bunch)
- Steamed white rice, for serving
Directions:
- 1Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add ginger, garlic, and chilies and cook until very fragrant, about 2 minutes.
- 2Add chicken pieces to the skillet in a single layer and cook, tilting the pan if necessary to submerge all pieces in the oil, for 1 minute. Flip chicken pieces and cook for 1 minute longer.
- 3Add rice wine, soy sauce, and sugar and bring to a boil, stirring to dissolve the sugar. Reduce heat to a simmer. Partially cover the skillet to prevent splashes of oil and cook, turning the chicken pieces every few minutes, until the chicken is cooked through, about 15 minutes. Stir in basil and remove from heat. Serve immediately with rice.
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