1/3 cup sesame oil
20 garlic cloves, minced (yes, twenty!)
10 slices thin fresh ginger
2 serrano peppers, thinly sliced with seeds
2 lbs chicken breasts or 2 lbs chicken thigh pieces, cut up into bite-size pieces
1/3 cup soy sauce
1/3 cup rice wine
3 tablespoons sugar
2 cups Thai basil
1 cup of 1-inch sections scallion


1  Heat up the sesame oil in a wok or a large skillet on high heat.
2  Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
3  Add the chicken pieces and cook until it’s white in color, about 5 minutes.
4  Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
5  Bring to a boil, then turn down the heat to low.
6  Let cook, uncovered, until sauce thickens, about 30 minutes.
7  Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
8  Serve over steamed rice.

source:    http://chinese.food.com/recipe/three-cup-chicken-83475

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