Prep 15 mins
Cook 45 mins
This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant. I begged the chef for this recipe and he very reluctantly gave it to me! I just made it for dinner tonight and couldn't wait to post this to share it with all of you!
- 1⁄3 cup sesame oil
- 20 garlic cloves, minced (yes, twenty!)
- 10 slices thin fresh ginger
- 2 serrano peppers, thinly sliced with seeds
- 2 lbs chicken breasts or 2 lbs chicken thigh pieces, cut up into bite-size pieces
- 1⁄3 cup soy sauce
- 1⁄3 cup rice wine
- 3 tablespoons sugar
- 2 cups Thai basil
- 1 cup of 1-inch sections scallion
- Heat up the sesame oil in a wok or a large skillet on high heat.
- Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
- Add the chicken pieces and cook until it's white in color, about 5 minutes.
- Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
- Bring to a boil, then turn down the heat to low.
- Let cook, uncovered, until sauce thickens, about 30 minutes.
- Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
- Serve over steamed rice.
Wow. Really good. I used all the correct ingredients, but I ended up marinating the chicken in the sauce for over a day. Then as I was cooking the chicken, I added the first garlic portion to it. It came out really good. Next time I think I will do the sauteeing of the garlic, etc., and then make the sauce and marinate the whole thing together. Thanks for posting a great recipe.
very good & easy. Next time I will simmer the chicken for 15 minutes instead of 30. Our chicken was a little tough, but the flavor was great. Thank you for posting.
It's so good and garlicy! Make sure you have good ventilation when cooking this dish. Can't go wrong with it. Adjustment made: Marinatedd the chicken in the liquid mixture (soy sauce, wine, sugar) 1/2 hour before stir frying process. I suggest that you reduced sugar and soya sauce when cooking, as you might find it too sweet/salty vice versa. You can always taste the dish and add more sugar/soya sauce later. I used rice wine and moscato wine because I didn't have anough. I didn't use basil at all. Result... so tasty I have to eat it right away!