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Name: Three-cup Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 tbsp Sesame Oil; 1 2-3 inch piece of Ginger peeled and sliced into coins, approx. 12; 12 cloves Garlic peeled; 4 whole Scallions trimmed and cut into 1-inch pieces; 3 Dried red pepper or 1 tsp red pepper flake; 2 pounds Chicken Thigh boneless or bone-in, cut into bite size pieces; 1 tbsp Unrefined or Light Brown Sugar; 1/2 cup Rice Wine; 1/4 cup Light Soy Sauce; 2 cups Fresh Thai Basil Leaves or Regular Basil Leaves

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INGREDIENTS

3 tbsp Sesame Oil
1 2-3 inch piece of Ginger ; peeled and sliced into coins, approx. 12
12 cloves Garlic ; peeled
4 whole Scallions ; trimmed and cut into 1-inch pieces
3 Dried red pepper ; or 1 tsp red pepper flake
2 pounds Chicken Thigh ; boneless or bone-in, cut into bite size pieces
1 tbsp Unrefined or Light Brown Sugar
1/2 cup Rice Wine
1/4 cup Light Soy Sauce
2 cups Fresh Thai Basil Leaves or Regular Basil Leaves

Servings

INSTRUCTIONS

Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions, and peppers, and cook until fragrant, approx. 2 minutes.

Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approx. 5 to 7 minutes.

Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approx. 15 minutes.

Turn off the heat, add the basil and stir to combine. Serve with white rice.

NOTES

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Three-cup Chicken

3 tbsp Sesame Oil
1 2-3 inch piece of Ginger peeled and sliced into coins, approx. 12
12 cloves Garlic peeled
4 whole Scallions trimmed and cut into 1-inch pieces
3 Dried red pepper or 1 tsp red pepper flake
2 pounds Chicken Thigh boneless or bone-in, cut into bite size pieces
1 tbsp Unrefined or Light Brown Sugar
1/2 cup Rice Wine
1/4 cup Light Soy Sauce
2 cups Fresh Thai Basil Leaves or Regular Basil Leaves

Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions, and peppers, and cook until fragrant, approx. 2 minutes.

Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approx. 15 minutes.

Turn off the heat, add the basil and stir to combine. Serve with white rice.

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Nutrition

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Serving Size: 1 Serving (1346g)
Recipe Makes: 1 Servings

Calories: 1769
Calories from Fat: 693 (39%)

Amt Per Serving		% DV

	Total Fat 77g	103 %
	Saturated Fat 15g	75 %
	Monounsaturated Fat 27.1g
	Polyunsanturated Fat 26.2g
Cholesterol 753mg		232 %
Sodium 2559.8mg		88 %
Potassium 3030.7mg		80 %
Total Carbohydrate 43.5g		13 %
	Dietary Fiber 5.1g	20 %
	Sugars, other 38.4g
Protein 189.5g		271 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1769

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