Three-Cup Chicken

Ingredients

• 3 tablespoons sesame oil (divided, (not toasted sesame oil))
• 3 tablespoons grated fresh ginger
• 12 cloves garlic (coarsely chopped)
• 4 green onions (coarsely chopped)
• 1/2 teaspoon red pepper flakes (or more)
• 2 pounds boneless skinless chicken thighs (cut into bite-size pieces)
• 1 tablespoon light brown sugar
• 1/2 cup rice wine
• 1/4 cup light soy sauce
• 2 ounces fresh basil leaves (torn if large)
• 3 cups hot cooked rice ((about 1 cup dry rice))

Instructions

1. 1

   Heat a large skillet or wok over high heat until hot. Add 2 tablespoons oil, ginger, garlic, green onions, and red pepper flakes; cook and stir until fragrant, 1 to 2 minutes.

2. 2

   Scrape aromatics to the side of the skillet. Add remaining oil and swirl to distribute. Add chicken; cook and stir until browned and beginning to crisp, about 7 minutes.

3. 3

   Add sugar, rice wine, and soy sauce; stir to combine, scraping up any browned bits, and bring to boil. Lower heat and keep at a high simmer until sauce has thickened to a sticky, deep golden brown, 12-15 minutes. (recipe note #1)

4. 4

   Turn off heat and stir in basil. Serve with hot cooked rice.