A popular Taiwanese dish consisting of chicken braised in sesame oil, rice wine, and soy sauce. Traditionally made with bone-in chicken, but this version uses boneless skin-on chicken thighs.
2 pounds boneless skin-on chicken thighs, cut into 2-inch pieces
1/3 cup rice wine
1/3 cup soy sauce
1 TBSP raw honey
1 cup fresh basil leaves
DIRECTIONS
RICE:
Stir together the rice, water, and salt in a medium-size saucepan over medium-high heat and bring to a boil.
Cover the pan and reduce the heat to medium-low then simmer, Keeping the lid on, for 10 minutes.
Turn off the heat and keep the rice on the stove top, without removing the lid, for 20 more minutes.
STIR-FRY:
Add the sesame oil, ginger, garlic, and red pepper flakes to a large wok over medium heat then cook, stirring often, about 1 minute or until fragrant.
Increase the heat to medium-high then add the chicken pieces to the wook and cook, stirring occasionally, about 7 minutes.
Add The rice wine, soy sauce, and honey to the wok then bring to a boil.
Cover the wok and reduce the heat to medium-low then simmer for about 15 minutes.
Uncover the wok and increase the heat back up to medium-high then cook, stirring often, until most of the liquid has evaporated, 15 to 20 more minutes.
Stir in the basil and cook for 1 more minute.
Fluff the rice with a fork then serve with the stir-fry.
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