San Bei Ji (Three Cup Chicken)
)
Servings: 4
Total Time: 45 minutes
Ingredients
1/4 cup sesame oil
1-inch piece of ginger, sliced
4 medium garlic cloves, peeled and sliced
1/4 tsp red pepper flakes
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 (preferably thai basil)
steamed white rice for serving
Directions
1. Add the sesame oil, ginger, garlic, and red pepper flakes to a wok over medium heat. Cook, stirring often, about 2 minutes or until fragrant.
2. Increase the heat to medium-high. Add the chicken pieces to the pan and cook, stirring occasionally, about 7 minutes.
3. Add The rice wine, soy sauce, and honey to the pan. Bring to a boil then cover the pan and reduce the heat to medium-low. Simmer about 15 minutes.
4. Remove the lid from the pan and increase the heat back up to medium-high. Cook, stirring often, until most of the liquid has evaporated, 15 to 20 more minutes.
5. Stir in the basil and cook for 1 more minute. Serve over steamed rice.
2. Increase the heat to medium-high. Add the chicken pieces to the pan and cook, stirring occasionally, about 7 minutes.
3. Add The rice wine, soy sauce, and honey to the pan. Bring to a boil then cover the pan and reduce the heat to medium-low. Simmer about 15 minutes.
4. Remove the lid from the pan and increase the heat back up to medium-high. Cook, stirring often, until most of the liquid has evaporated, 15 to 20 more minutes.
5. Stir in the basil and cook for 1 more minute. Serve over steamed rice.
