INSTRUCTIONS:
1. prepare the chicken
Cut the chicken thighs or breasts into bite-sized pieces and season with a pinch of salt and pepper, and then set aside.
2. prepare the aromatics
Slice the ginger into thin slices, peel the garlic cloves and smash them.
Wash and prepare the basil leaves, discarding any tough stems. Set the basil aside.
3. heat the pan
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the sliced ginger and smashed garlic. Stir-fry for about 1 minute until fragrant, making sure the garlic doesn’t burn.
4. cook the chicken
Add the chicken pieces to the pan and cook until lightly browned on all sides, about 5-7 minutes.
5. season the dish
Add the soy sauce, rice wine, sesame oil, and sugar to the pan. Stir to combine, ensuring the chicken is well coated. Bring the mixture to a simmer and cook for about 5 minutes, allowing the sauce to thicken slightly and the flavors to develop.
6. add basil and optional chillies
Add the fresh basil leaves and dried red chilies (if using) to the pan. Stir everything together and cook for another 2 minutes until the basil wilts and the sauce thickens further.
7. serve
Serve your Three-Cup Chicken hot with steamed rice : )
