Three-Cup Chicken

Ingredients

  • Soy Sauce
  • Shaoxing Wine
  • Brown Sugar
  • Boneless Skinless Chicken Thighs, trimmed and cut into 2 inch pieces
  • Vegetable Oil
  • Ginger, peeled, halved lengthwise, and sliced into thin half-rounds
  • Garlic, peeled and halved lengthwise
  • Red Pepper Flakes
  • Scallions, white and green parts separated and sliced thin on a bias
  • Water
  • Cornstarch
  • Thai basil leaves
  • Toasted Sesame Oil

Steps

  1. Whisk soy sauce, Shaoxing wine, and sugar together in a bowl. Add chicken and toss to coat. Set aside.
  2. Heat vegetable oil, ginger, garlic, and pepper flakes in a wok or large nonstick skillet over medium-low heat. Cook, stirring frequently, until garlic is golden brown and beginning to soften, 8-10 minutes.
  3. Add chicken and marinade to wok, increase heat to medium-high, and bring to simmer. Reduce heat to mediumm-low and simmer for 10 minutes, stirring occasionally. Stir in scallion whites and continue to cook until chicken registers about 200 degrees, 8-10 minutes.
  4. Whisk water and cornstarch together, then stir into sauce. Simmer until sauce is slightly thickened, about 1 minute. Remove wok from heat. Stir in basil, sesame oil, and scallion greens. Transfer to platter and serve.

Notes!

"The Complete Cooking For Two Cookbook" America's Test Kitchen