Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •1.5 pounds skinless, boneless chicken thighs, cut into chunks
- •0.5 cup sesame oil
- •10 slices fresh ginger
- •2 cloves garlic, sliced
- •0.5 cup Chinese rice wine
- •0.33333334326744 cup soy sauce
- •0.25 cup water
- •3 tablespoons white sugar
- •0.5 cup fresh Thai basil leaves
- •3 dried whole red chilies
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 653
- Carbohydrate: 28g
- Fat: 45g
- Fiber: 0g
- Protein: 34g
- Sugar: 10g
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