Taiwanese Three Cup Chicken (San Bei Ji)

Ingredients

• 1.5 lbs Chicken Thighs (boneless, skinless)
• 1/4 cup Sesame Oil
• 1/4 cup Soy Sauce (low sodium)
• 1/4 cup Rice Wine (Shaoxing)
• 1/4 cup Ginger (sliced)
• 6 cloves Garlic (minced)
• 1/2 cup Green Onions (chopped)
• 1/4 cup Thai Basil Leaves
• 1-2 Red Chilies (optional, sliced)
• 4 cups Cooked Rice

Instructions

1. 1Cut the 1.5 lbs of boneless, skinless chicken thighs into 1-inch pieces.
2. 2Heat the 1/4 cup of sesame oil in a 12-inch wok or large skillet over medium-high heat, which is about 375°F (190°C).
3. 3Add the 1/4 cup of sliced ginger and 6 cloves of minced garlic to the hot oil. Cook for about 1 minute, stirring constantly, until they smell fragrant.
4. 4Add the 1.5 lbs of chicken pieces to the wok. Stir-fry for 5-7 minutes, until the chicken is browned on all sides. The internal temperature of the chicken should reach at least 165°F (74°C).
5. 5Pour in the 1/4 cup of soy sauce and the 1/4 cup of rice wine. Stir everything together and bring the liquid to a simmer.
6. 6Reduce the heat to low, cover the wok or skillet, and let it simmer for 20-25 minutes. The chicken should be cooked through and tender. The sauce will thicken slightly.
7. 7Stir in the 1/2 cup of chopped green onions, the 1/4 cup of Thai basil leaves, and the 1-2 sliced red chilies (if you are using them). 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 over the 4 cups of cooked rice.

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