Three Cup Chicken (San Bei Ji) with Konjac Noodles

Ingredients

• about 680 g Chicken thighs, boneless, skinless
• about 340 g Konjac noodles
• 1/2 cup Sesame oil
• 1/2 cup Soy sauce (coconut aminos for strict paleo)
• 1/2 cup Rice wine (cooking sherry as substitute)
• 1/4 cup Ginger, sliced
• 6 cloves Garlic, minced
• 1 cup Thai basil leaves
• 1 small Red chili pepper, sliced (optional)

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

Instructions

1. 1Prepare the chicken: Cut the chicken thighs into bite-sized pieces.
2. 2Sauté the aromatics: In a wok or large pan, heat the sesame oil over medium-high heat. Add the ginger and garlic and sauté until fragrant, about 2 minutes.
3. 3Cook the chicken: Add the chicken pieces to the wok and cook until browned on all sides.
4. 4Add the sauce: Pour in the soy sauce (or coconut aminos) and rice wine. Bring to a simmer and cook for about 20 minutes, or until the sauce has reduced and thickened.
5. 5Add konjac noodles: Add the konjac noodles and stir to coat in the sauce. Cook for 5 minutes, until heated through.
6. 6Finish and serve: Stir in the Thai basil leaves and red chili pepper (if using). Serve immediately.

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