Keto Taiwanese Three Cup Chicken (San Bei Ji)

Ingredients

• about 680 g Chicken Thighs
• 2 tbsp Sesame Oil
• 5.08 cm Ginger
• 6 cloves Garlic
• 3 stalks Green Onions
• 1/4 cup Coconut Aminos
• 1 tbsp Erythritol
• 1/4 cup Rice Wine (Shaoxing)
• 2 tbsp Chicken Broth
• 1/4 cup Basil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken Thighs into 2.54 cm pieces.
2. 2Heat the 2 tbsp Sesame Oil in a 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
3. 3Add the 5.08 cm Ginger, sliced thinly, and the 6 cloves Garlic, minced. Stir-fry for about 1 minute until you can smell their fragrance.
4. 4Add the cut chicken thighs to the skillet. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
5. 5Pour in the 1/4 cup Coconut Aminos, 1 tbsp Erythritol, and 1/4 cup Rice Wine. Stir everything together and bring the liquid to a gentle simmer.
6. 6Add the 2 tbsp Chicken Broth. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
7. 7Stir in the 3 stalks Green Onions, cut into 2.54 cm pieces, and the 1/4 cup Basil leaves. Cook for 1 more minute until the green onions are slightly softened and the basil is fragrant.
8. 8Serve the Keto Taiwanese Three Cup Chicken hot.

Substitutions

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