Taiwanese-Style Three Cup Chicken

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

1 tablespoon vegetable oil

1 ½ pounds skinless, boneless chicken thighs, cut into chunks

½ cup sesame oil

10 slices fresh ginger

2 cloves garlic, sliced

½ cup Chinese rice wine

⅓ cup soy sauce

¼ cup water

3 tablespoons white sugar

½ cup fresh Thai basil leaves

3 dried whole red chilies

Directions

Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned on all sides, about 5 minutes. Remove chicken from the skillet and set aside.

Heat sesame oil in the same skillet. Add ginger and garlic; cook and stir until ginger begins to brown, about 30 seconds. Stir in reserved chicken, rice wine, soy sauce, water, and sugar; bring to a boil, then reduce heat to medium-low and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes.

Stir in basil and chiles; increase heat to medium and continue cooking until liquid is almost gone.

Nutrition

• Calories: 653 kcal
• Total Fat: 45 g
• Saturated Fat: 8 g
• Unsaturated Fat: 0 g
• Cholesterol: 108 mg
• Sodium: 1554 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 0 g
• Total Sugars: 10 g
• Protein: 34 g