Three-Cup Chicken Recipe

Ingredients:

3 tablespoons sesame oil

12 to 3 inch piece of ginger, peeled and sliced into coins, approximately 12

12 cloves of garlic, peeled

Four whole scallions, trimmed and cut into 1 inch pieces

3 dried peppers or 1 teaspoon red pepper flakes

2 pounds chicken thighs, boneless or bone in. Cut into bite-size pieces.

1 tablespoon unrefined or light muscovado sugar

1/2 cup rice white wine

2 cups fresh Thai basil leaves or regular basil leaves

Directions:

1. Heat a wok over high heat and add 2 tablespoons sesame oil. 

2. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.

3. Add the chicken, and cook, tossing occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.Add the sugar and stir to combine

4. Add the rice wine and soy sauce, and bring just to a boil. 

5. Lower the heat and simmer until the sauce has reduced and started to thicken, approximately 15 minutes.