Three Cup Chicken for Two

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We prefer the flavor of Thai basil in this recipe, but you can substitute Italian basil, if desired. For a spicier dish, use the larger amount of red pepper flakes. Serve with white rice.

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  • 2

Ingredients

  • 3 3 3 tablespoons soy sauce
  • 3 3 3 tablespoons Shaoxing wine or dry sherry
  • 1 1/2 1 1/2 1/2 teaspoons packed brown sugar
  • 12 12 2-inch ounces boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
  • 1 1/2 1 1/2 1/2 tablespoons vegetable oil
  • 1 1 piece 1 (1-inch) piece ginger, peeled, halved lengthwise, and sliced into thin half-rounds
  • 6 6 6 garlic cloves, peeled and halved lengthwise
  • 1/4 1/4—1 1/4—1 teaspoon red pepper flakes
  • 3 3 3 scallions, white and green parts separated and sliced thin on bias
  • 1 1/2 1 1/2 1/2 teaspoons water
  • 1/2 1/2 1/2 teaspoon cornstarch
  • 1/2 1/2 1/2 cup Thai basil leaves, large leaves sliced in half lengthwise
  • 1 1/2 1 1/2 1/2 teaspoons toasted sesame oil

Preparation

Step 1

1. Whisk soy sauce, wine, and sugar together in medium bowl. Add chicken and toss to coat; set aside.

2. Heat vegetable oil, ginger, garlic, and pepper flakes in 10-inch nonstick skillet over medium-low heat. Cook, stirring frequently, until garlic is golden brown and beginning to soften, 8 to 10 minutes.

3. 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 longer.

4. Whisk water and cornstarch together in small bowl, then stir into sauce; simmer until sauce is slightly thickened, about 1 minute. Remove skillet from heat. Stir in basil, sesame oil, and scallion greens. Transfer to platter and serve.

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