Delicious Three Cup Chicken Recipe

INGREDIENTS:

3 tablespoons sesame oil, divided

3 tablespoons chopped fresh ginger

9 cloves garlic, minced

3 green onions chopped

2 pounds boneless, skinless chicken thighs cut into bite-size pieces

1 tablespoon light brown sugar

1/2 cup rice wine or dry cooking sherry

1/4 cup light soy sauce

1 tablespoon water

3 ounces fresh basil leaves, torn if large

3 cups cooked rice (about 1 cup dry)

DIRECTIONS:

Cook rice first and keep warm before you make the chicken dish.

Heat a large skillet or wok over high heat until very hot.

Add 2 tablespoons sesame oil…then add the ginger, garlic and green onions;  stir and cook together for about 1 minute.

Add in the remaining oil and chicken.

Cook and stir together until browned, about 6 – 7 minutes.

Add sugar, rice wine (or dry sherry), soy sauce and water;  stir to combine, scraping up any browned bits and bring to boil.

Lower heat and keep at a medium simmer until sauce has thickened to a slightly sticky, deep golden brown, about 10 minutes.

Remove from heat and stir in basil leaves.

Serve immediately with cooked basmati rice (brown or white).

SERVES 4

Happy Eating!

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