Taiwanese Three Cup Chicken (San Bei Ji)

Ingredients

• 1.5 lbs Chicken Thighs (boneless, skinless)
• 1/4 cup Sesame Oil
• 1/4 cup Rice Wine (Shaoxing)
• 1/4 cup Tamari (gluten-free soy sauce)
• 6 cloves Garlic Cloves
• 2 inch Ginger
• 1 cup Thai Basil Leaves
• 1 small Red Chili
• 1 tbsp Gluten-Free Cornstarch
• 2 stalks Green Onions
• 4 cups Cooked Rice (for serving)

Instructions

1. 1Cut the 1.5 lbs boneless, skinless chicken thighs into 1-inch pieces. In a medium bowl, toss the chicken pieces with 1 tbsp gluten-free cornstarch until evenly coated.
2. 2Prepare the aromatics: peel and thinly slice the 6 cloves garlic. Peel and thinly slice the 2-inch ginger.
3. 3Heat a 12-inch wok or large skillet over medium-high heat (400°F / 200°C). Add the 1/4 cup sesame oil. Once the oil is shimmering, add the sliced garlic and sliced ginger. Sauté for 1 minute until fragrant, being careful not to burn them.
4. 4Add the cornstarch-coated chicken pieces to the wok. Cook, stirring occasionally, for 5-7 minutes until the chicken is browned on all sides. The chicken should reach an internal temperature of 165°F (74°C).
5. 5Pour the 1/4 cup tamari and 1/4 cup rice wine into the wok. Stir to combine with the chicken and aromatics. Bring the liquid to a simmer.
6. 6Reduce the heat to low (250°F / 120°C). Cover the wok and let the chicken simmer gently for 20 minutes, or until the chicken is cooked through and tender. The sauce should have thickened slightly.
7. 7While the chicken simmers, prepare the garnishes: thinly slice the 1 small red chili and roughly chop the 2 stalks green onions. Measure the 1 cup Thai basil leaves.
8. 8Uncover the wok. Stir in the 1 cup Thai basil leaves and the sliced red chili. Cook for 1 minute more, until the basil leaves are just wilted.
9. 9Garnish the Taiwanese Three Cup Chicken with the chopped green onions. Serve immediately over the 4 cups cooked rice.

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