30 minutes
A delicious and aromatic chicken dish infused with the flavors of sesame, ginger, and basil.
Sesame Oil, divided
tablespoons
Ginger, peeled, sliced into coins
pieces
Garlic Clove, peeled
each
Scallions, trimmed, cut into 1-inch pieces
each
Dried Red Peppers
each
Chicken Thighs, boneless or bone-in, cut into bite-size pieces
0 lb
tablespoons
Rice Wine
cups
cups
Basil, fresh
cups
1. Aromatic Prep
Heat your wok over high heat. Add 2 tablespoons of sesame oil. Once the oil shimmers, introduce the ginger, garlic, scallions, and peppers. Sauté until they release their fragrances, about 2 minutes.
2. Chicken Sauté
Push the aromatics to the perimeter of the wok. Drizzle in the remaining tablespoon of sesame oil and let it heat. Add the chicken pieces. Stir occasionally and cook until the chicken is browned with a slight crisp at the edges, around 5 to 7 minutes.
3. Sauce Creation
Sprinkle in the brown sugar and stir to integrate. Pour in the rice wine and soy sauce. Bring the mixture to a gentle boil.
4. Sauce Reduction
Reduce the heat to maintain a simmer. Allow the sauce to reduce and thicken, about 15 minutes.
5. Basil Infusion
Switch off the heat. Scatter the basil leaves over the chicken and toss everything well to combine.
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