This is inspired by the many three-cup chicken recipes.
- 3 tbsp soy sauce
- 3 tbsp Shaoxing wine or dry sherry
- 1 1/2 tsp packed brown sugar
- 12 oz boneless, skinless chicken, cut into 2-inch pieces
- 1 inch piece of ginger, peeled, halved lengthwise, cut into half rounds
- 3 garlic cloves, peeled and cut into quarters
- 1/2 tsp red pepper flakes
- 1 1/2 tbsp vegetable oil
- 3 scallions, sliced thin, white and green parts separated
- 1/2 tsp cornstarch
- 1 1/2 tsp water
- 1 1/2 tsp toasted sesame oil
- 1/2 cup fresh Thai basil leaves, sliced into 2 inch strips.
- medium bowl
- small bowl
- 10 inch skillet
Mix together cornstarch in water in small bowl.
Whisk together soy sauce, wine, and sugar in medium bowl. Add chicken and toss to coat.
Heat oil, garlic, ginger, red pepper flakes in skillet on medium-low. Cook until garlic is golden brown and a little soft, about 8 minutes.
Add chicken and marinade to skillet. Heat on med-high to simmer. Reduce to med-low and simmer 10 minutes. Add white scallions and simmer another 5 minutes.
Mix in cornstarch mixture and cook until thickened, about 1 minute.
Remove skillet from heat and mix in basil, sesame oil, and green scallions.
Make cornstarch mixture near end of simmering chicken.
I use Italian basil leaves out of my garden.
Use spoon to peel fresh ginger.