Keto Taiwanese Three Cup Chicken (San Bei Ji) - Soy-Free

Ingredients

• about 680 g Chicken Thighs, boneless, skinless
• 0.25 cup Sesame Oil
• 1 cup Ginger, sliced
• 1 cup Garlic, whole cloves
• 0.25 cup Coconut Aminos
• 0.25 cup Rice Wine Vinegar
• 1 cup Basil Leaves

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

Instructions

1. 1Prepare the chicken by cutting the about 680 g of boneless, skinless chicken thighs into 2.54 cm bite-sized pieces.
2. 2Place a 25.4 cm clay pot or a large, heavy-bottomed skillet over medium-high heat (204.4°C / 200°C). Add the 0.25 cup of sesame oil and let it heat until it shimmers, about 1 minute.
3. 3Add the 1 cup of sliced ginger and the 1 cup of whole garlic cloves to the hot oil. Sauté for 2-3 minutes, stirring constantly, until they become fragrant and lightly golden. Be careful not to burn the garlic.
4. 4Add the prepared chicken pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. The internal temperature should reach 74°C.
5. 5Pour in the 0.25 cup of coconut aminos and the 0.25 cup of rice wine vinegar. Stir everything together to combine.
6. 6Bring the liquid to a simmer, then reduce the heat to medium-low (148.9°C / 150°C). Cover the pot or skillet and let it cook for 15-20 minutes, or until the chicken is fully cooked through and tender. The sauce should have thickened slightly.
7. 7Remove the pot from the heat. Stir in the 1 cup of fresh basil leaves until they just begin to wilt. Serve immediately.

Substitutions

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