Three-Cup Chicken Recipe #83475
This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant. I begged the chef for this recipe and he very reluctantly gave it to me! I just made it for dinner tonight and couldn't wait to post this to share it with all of you!
by Grace Lynn
1 hour | 15 min prep
SERVES 4
- 1/3 cup sesame oil
- 20 garlic cloves, minced (yes, twenty!)
- 10 slices thin fresh ginger
- 2 serrano peppers, thinly sliced with seeds
- 2 lbs chicken breasts or chicken thigh pieces, cut up into bite-size pieces
- 1/3 cup soy sauce
- 1/3 cup rice wine
- 3 tablespoons sugar
- 2 cups Thai basil
- 1 cup of 1-inch sections scallion
- Heat up the sesame oil in a wok or a large skillet on high heat.
- Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
- Add the chicken pieces and cook until it's white in color, about 5 minutes.
- Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
- Bring to a boil, then turn down the heat to low.
- Let cook, uncovered, until sauce thickens, about 30 minutes.
- Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
- Serve over steamed rice.
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5 stars