I had some fresh Thai basil growing in our herb garden and needed to learn how to use it. A recipe with Taiwanese Three Cup Chicken sounded good. What is wrong with ginger, garlic, chilies and basil???
I modified the meal to be grain, soy and mostly sugar free. The soy was replaced with Coconut Aminos. I used a little bit of honey instead of the sugar. And instead of serving it with rice we ate it over cauliflower rice, one of our new staples.
I didn’t have ready access to any Thai chilies, so I substituted 1 small red jalapeno and 1 Serrano chili. Can’t wait to use the real deal.
The meal was delicious. The peppery taste of the Thai basil really set the tone for the meal.
Ingredients
- 2 tbsp Asian sesame oil
- 1/2 inch fresh ginger peeled and thinly sliced into rounds
- 6 medium garlic cloves peeled and sliced
- 2 fresh Thai red chilies stemmed and halved, or substitute dried chilis to taste
- 1 pound boneless chicken thighs
- 1/4 cup rice wine
- 2 tbsp coconut aminos
- 1 tsp honey
- 1 cups fresh Thai basil leaves
- cauliflower rice
Servings:
Units:
Instructions
- Heat sesame oil in a large skillet over medium-high heat until the oil shimmers.
- Add ginger, garlic, and chilis and cook until very fragrant, about 1 minute.
- Add chicken pieces to the skillet in a single layer and cook, tilting the pan if necessary to submerge all pieces in the oil, for 1 minute.
- Flip chicken pieces and cook for 1 minute longer.
- Add rice wine, soy sauce, and sugar and bring to a boil, stirring to dissolve the sugar.
- Reduce heat to a simmer.
- Partially cover the skillet to prevent splashes of oil and cook, turning the chicken pieces every few minutes, until the chicken is cooked through, about 15 minutes. Add small amounts of water as needed to keep it from drying out. You want a nice pan sauce.
- Stir in Thai basil and remove from heat.
- Serve immediately over cauliflower rice.
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