3 Cup Chicken (Asian)

I stumbled upon this recipe through Foodgawker over on Simply Vicky‘s blog.  It is fabulous.  It’s similar to the Chunking Chicken recipe I posted in April, but just different enough that I think I will have to alternate the two from here on out.  The one thing that surprised me about this recipe was the basil.  I can’t recall using that before in Asian cooking, but it was delicious (although, I did not add the full two cups of basil the recipe called for).

4 Servings
1/3 cup sesame oil
1/3 cup soy sauce
1/3 cup rice wine
3 tablespoons sugar
1 tablespoon cornstarch
20 cloves garlic
10 ginger slices
1 1/2 lbs chicken thighs, cut into bite-size pieces
2 cups fresh basil, loosely chopped
3 green onion stalks, cut into 2-inch pieces
2 cups rice, cooked
1. Marinate chicken thighs with 1 tablespoon cornstarch and 1 tablespoon sesame oil (to tenderize the meat). Set aside for 5-10 minutes.
2. Heat large wok or dutch oven to high heat and add 3 tablespoons sesame oil. Once hot, add in garlic and ginger and stir fry until fragrant, about 1 minute.
3. Add in chicken thighs and brown well, about 4 minutes.
4. Stir in soy sauce, rice wine, and sugar to cover chicken.
5. Bring to a boil, then turn heat down to medium low. Let simmer, uncovered, until sauce thickens, about 20 minutes.
6. Meanwhile, cook rice according to package instructions (I use a rice cooker, but stovetop works too).
7. After the sauce has thickened in consistency, turn heat up to medium heat and add in basil and scallions. Cook until basil and scallions wilt, about 2 minutes.
8. Serve over white rice and enjoy!
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