Three Cup Chicken (San Bei Ji)

Ingredients

• 1.5 lb Boneless, skinless chicken thighs
• 1/4 cup Sesame oil
• 1/4 cup Tamari (gluten-free soy sauce)
• 1/4 cup Shaoxing rice wine (or dry sherry)
• 2 in Fresh ginger
• 6 cloves Garlic cloves
• 1 cup Thai basil leaves
• 1 small Red chili pepper (optional)

Instructions

1. 1Cut the 1.5 lb boneless, skinless chicken thighs into bite-sized pieces, about 1-inch cubes.
2. 2Thinly slice the 2-inch fresh ginger and peel and thinly slice the 6 cloves garlic.
3. 3Heat the 1/4 cup sesame oil in a 12-inch wok or large skillet over medium-high heat, which is about 375°F (190°C).
4. 4Add the sliced ginger and sliced garlic to the hot sesame oil and sauté for about 1 minute, until they smell fragrant but have not browned.
5. 5Add the bite-sized chicken pieces to the wok and stir-fry for 5-7 minutes, until the chicken is browned on all sides.
6. 6Pour in the 1/4 cup tamari and the 1/4 cup Shaoxing rice wine (or dry sherry). Stir to combine with the chicken and aromatics, and bring the liquid to a simmer.
7. 7Reduce the heat to low, cover the wok or skillet, and let the chicken simmer for 25-30 minutes. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
8. 8Stir in the 1 cup Thai basil leaves and the 1 small red chili pepper (if using). Cook for 1 minute more, just until the basil wilts.
9. 9Serve the Three Cup Chicken immediately, ideally over steamed rice.

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