Three Cup Chicken (San Bei Ji) - Egg-Free Keto Version

Ingredients

• about 680 g Chicken Thighs
• 1/4 cup Soy Sauce (Low Sodium)
• 1/4 cup Sesame Oil
• 1/4 cup Rice Wine (Shaoxing)
• 5.08 cm Ginger
• 6 cloves Garlic
• 3 stalks Scallions
• 1/2 cup Thai Basil
• 1 tbsp Swerve (or other Keto Sweetener)

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

Instructions

1. 1Cut the about 680 g Chicken Thighs into 2.54 cm pieces.
2. 2Thinly slice the 5.08 cm Ginger into coins and crush the 6 cloves Garlic.
3. 3Heat the 1/4 cup Sesame Oil in a large skillet or wok over medium-high heat (about 190.6°C / 190°C).
4. 4Add the sliced ginger and crushed garlic to the hot sesame oil and sauté for about 1 minute, until they smell fragrant.
5. 5Add the about 680 g chicken pieces to the skillet and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
6. 6Pour in the 1/4 cup Soy Sauce (Low Sodium) and the 1/4 cup Rice Wine (Shaoxing). Add the 1 tbsp Swerve (or other Keto Sweetener).
7. 7Bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and cook for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
8. 8Thinly slice the 3 stalks Scallions and stir them into the skillet along with the 1/2 cup Thai Basil. Cook for 1 minute more, until the basil is just wilted.
9. 9Serve the Three Cup Chicken immediately.

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