Ingredients
- 1/3 1/3 1/3 cup soy sauce
- 1/3 1/3 1/3 cup Shaoxing wine or dry sherry
- 1 1 1 tablespoon packed brown sugar
- 1 1/2 1 1/2 2 pound boneless skinless chicken thighs, trimmed and cut into 2 inch pieces
- 3 3 3 tablespoons vegetable oil
- 1 2 1 2 1 2 inch piece ginger, peeled, halved lengthwise, and sliced into this half rounds
- 12 12 12 garlic cloves, peeled and halved lengthwise
- 3/4 3/4 3/4 teaspoon red pepper flakes
- 6 6 6 scallion, white and green parts separated and sliced thin on bias
- 1 1 1 tablespoon water
- 1 1 1 teaspoon cornstarch
- 1 1 1 cup Thai basil leaves, large leaves sliced in half lengthwise
- 1 1 1 tablespoon toasted sesame oil
Preparation
Step 1
Whisk soy sauce, wine and sugar together in medium bowl. Add chicken and toss to coat, set aside.
Heat oil, ginger, garlic, and pepper flakes in 12 inch skillet over medium-low heat. Cook, stirring frequently, until garlic is golden brown and beginning to soften. 8 to 10 minutes.
Add chicken and marinade to skillet, increase heat to medium-high, and bring to simmer. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Stir in scallion whites and continue to cook until chicken registers about 200 degrees, 8 to 10 minutes.
Whisk water and cornstarch together in a small bowl, then stir into sauce, simmer until sauce is slightly thickened, about 3 minutes. Remove skillet from heat. Stir in basil, sesame oil and scallion greens. Transfer to platter and serve.