Looking for a fast, healthy dinner option on a busy night? This Taipei chicken recipe is just the thing. You have the choice of either using chicken thighs or breast -- thighs offer a more moist piece of chicken because this area is typically covered with skin at the grocery store -- but use whatever is your preference. Same with basil. Thai basil is a bit richer in flavor, but any fresh piece of basil is good basil, in my opinion. Serve this dish over rice or rice noodles and enjoy!
2 pounds boneless chicken, cut into bite-sized pieces (breast, thighs)
12 cloves garlic, peeled
3 Tbs sesame oil
12 small pieces ginger root
4 green onions, cut into 1-inch pieces (green tops and white ends)
1 tsp red pepper flakes
1 Tbs brown sugar
1/2 cup rice wine
1/2 cup soy sauce
2 cups fresh Thai or regular basil leaves, washed, stemmed, and roughly chopped
- Over high heat, fire up a wok or large pan, and allow pan to fully heat up.
- Once hot, add 2 Tbs of the sesame oil. When oil starts to shimmer, add ginger, garlic, green onion, and pepper flakes, cooking until the smells meld together and cause you to get really, really hungry (about 2 minutes).
- Leave these ingredients in the pan, but move to the side of the pan, then add remaining sesame oil and the chicken. Cook the chicken, stirring occasionally, until the chicken is browned (even a bit crispy). This can take between 5-8 minutes.
- Add brown sugar, rice wine, and soy sauce.
- Stir all ingredients together, bringing to a boil. Reduce heat to simmer and allow the sauce to reduce (it may take between 10-15 minutes).
- Once sauce is thickened, turn off heat and stir in basil leaves.
- Want crunch? Add chopped peanuts!
- Serve over hot rice or rice noodles.
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