Three Cup Chinese Chicken

Post date: Aug 11, 2014 8:43:32 PM

1/3 cup sesame oil

20 garlic cloves, minced (yes, twenty)

10 slices thin fresh ginger

1 serrano pepper, thinly sliced without seeds

2 lbs. chicken breasts or 2 lbs. chicken thigh pieces, cut up into bite sized pieces

1/3 cup gluten free soy sauce

1/3 cup rice wine

3 Tbs.sugar

2 cups Thai basil

1 cup of 1-inch sections scallions

Directions:

1. Heat up the sesame oil in a wok or a large skillet on high heat.

2. Add garlic, ginger, and serrano pepper, 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 the 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.

Recipe from Wendy Garrison