Taiwanese Three Cup Chicken with Basil

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs, cut into pieces
• 1 tbsp neutral oil
• 2 tbsp toasted sesame oil
• 2 inches ginger, thinly sliced
• 8 garlic cloves, peeled
• 1/4 cup soy sauce
• 1/4 cup rice wine
• 1 tbsp brown sugar
• 1/4 cup water
• 2 cups loosely packed Thai basil
• 1 red chile, sliced and optional
• Cooked rice, for serving

Steps

1. Brown chicken in neutral oil in a wide skillet, working in batches if needed.
2. Add sesame oil, ginger and garlic and cook until fragrant.
3. Add soy sauce, rice wine, brown sugar and water and bring to a brisk simmer.
4. Cook uncovered, stirring occasionally, until sauce becomes glossy and chicken reaches 165°F, 12 to 15 minutes.
5. Fold in basil and optional chile until just wilted and serve with rice.

Allergen note: Contains gluten, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.