Taiwanese Three Cup Chicken

18 minServes 4

Boneless chicken thighs braised in a glossy soy-ginger-garlic sauce that reduces to a syrupy glaze in 10 minutes.

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prepCut chicken thighs into 2.5 cm / 1" pieces
prepSlice ginger into 3 mm / 1/8" thick slices
prepMince garlic finely
prepCut Thai basil leaves or green onion into 5 cm / 2" lengths
22 ml plain oil (canola, vegetable, or peanut)	Toast ginger & chillies 30 sec	Seal chicken over high heat 2–3 min	Add garlic, stir 30 sec	Pour in sauce, simmer medium-high 5 min until syrupy	Stir in sesame oil & basil, serve over rice
6 slices ginger, ~3 mm thick
2 dried red chillies
600 g boneless, skinless chicken thighs, cut into 2.5 cm pieces
15 g finely minced garlic (about 5–6 cloves)
30 ml light soy sauce
10 ml dark soy sauce
10 g white sugar
30 ml Chinese cooking wine (Shaoxing) or Taiwanese rice wine (mijiu)
22 ml toasted sesame oil
1 cup / lightly packed Thai basil leaves (or regular basil or 2 green onion stems cut into 5 cm lengths)

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