Taiwanese Three Cup Chicken (San Bei Ji - Keto)

Ingredients

• about 910 g Chicken thighs, boneless, skinless, cut into 1-inch pieces
• 1/4 cup Sesame oil
• 1/4 cup Soy sauce (gluten-free)
• 1/4 cup Rice wine vinegar
• 5.08 cm Ginger, sliced
• 6 cloves Garlic, minced
• 1 tbsp Erythritol or other keto-friendly sweetener
• 1 cup Thai basil leaves
• 1/4 cup Green onions, chopped

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

Instructions

1. 1Place a 30.48 cm wok or large skillet over medium-high heat. Add the 1/4 cup sesame oil and heat until it shimmers, about 1 minute.
2. 2Add the 5.08 cm ginger, sliced, and the 6 cloves garlic, minced, to the hot sesame oil. Sauté, stirring constantly, until they are fragrant, about 30 seconds. Be careful not to burn the garlic.
3. 3Add the about 910 g chicken thighs, boneless, skinless, cut into 2.54 cm pieces, to the wok. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
4. 4Pour in the 1/4 cup soy sauce (gluten-free) and the 1/4 cup rice wine vinegar. Stir to combine with the chicken and aromatics. Bring the liquid to a simmer.
5. 5Add the 1 tbsp erythritol or other keto-friendly sweetener to the wok. Stir until dissolved. Reduce the heat to medium-low, cover the wok, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened. The chicken is cooked when it reaches an internal temperature of 74°C.
6. 6Just before serving, stir in the 1 cup Thai basil leaves and the 1/4 cup green onions, chopped. Cook for another 30 seconds until the basil is slightly wilted.

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