Paleo Taiwanese Three Cup Chicken (San Bei Ji)

Ingredients

• about 680 g Chicken thighs, boneless, skinless, cut into 1-inch pieces
• 1/4 cup Coconut aminos
• 1/4 cup Sesame oil
• 1/4 cup Apple cider vinegar
• 5.08 cm Ginger, sliced
• 4 cloves Garlic, minced
• 1/2 cup Green onions, chopped
• 1/2 cup Basil leaves
• 1 tablespoon Arrowroot powder

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

Instructions

1. 1In a medium bowl, add the about 680 g chicken thighs, cut into 2.54 cm pieces, and sprinkle with the 1 tablespoon of arrowroot powder. Toss everything together until the chicken pieces are lightly coated.
2. 2Place a 25.4 cm clay pot or a 30.48 cm heavy-bottomed skillet over medium-high heat, which is about 190°C. Add the 1/4 cup of sesame oil to the pot.
3. 3Once the sesame oil is hot, add the sliced 5.08 cm of ginger and the minced 4 cloves of garlic. Stir them constantly for about 30 seconds until they smell fragrant, being careful not to burn them.
4. 4Add the coated chicken pieces to the pot in a single layer if possible. Cook for 5-7 minutes, turning the pieces occasionally, until they are browned on all sides. The chicken should reach an internal temperature of 74°C.
5. 5Pour the 1/4 cup of coconut aminos and the 1/4 cup of apple cider vinegar into the pot with the chicken. Stir to combine.
6. 6Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes. The chicken should be fully cooked through and tender.
7. 7Uncover the pot and stir in the chopped 1/2 cup of green onions and the 1/2 cup of basil leaves. Cook for 1 more minute, just until the green onions are slightly wilted and the basil is fragrant.
8. 8Serve the Taiwanese Three Cup Chicken hot immediately.

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