RCI-MT.004.0809.001
Three Cup Chicken
This serves 2 people, so adjust the measurements as you see fit.
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 1 unit
- 1 unit
- 6 unit
- of rice wine /rice vinegar¼ cup
- ¼ cup
- ¼ cup
- two tablespoon sugar1 unit
- a wok if you have one1 unitor else just use frying pan.
Method
1
Cut the chicken breast into bite-sized cubes, removing any visible fat or connective tissue.
2
Peel and mince the ginger into fine pieces, and crush the garlic cloves with the flat of a knife, then peel and lightly chop them.
5 minutes
3
Heat the wok or frying pan over medium-high heat until very hot, then add the sesame oil.
2 minutes
4
Add the minced ginger and chopped garlic to the hot oil, stirring constantly until fragrant, about 30 seconds to 1 minute.
1 minutes
5
Add the chicken cubes to the wok and stir-fry over high heat, breaking up any clumps, until the chicken is no longer pink on the outside, about 5-7 minutes.
6 minutes
6
Pour in the rice wine (or rice vinegar), soy sauce, and sugar, stirring well to combine and coat all the chicken evenly.
1 minutes
7
Continue to stir-fry over medium-high heat until the sauce reduces and thickens slightly, clinging to the chicken, about 3-5 minutes.
4 minutes
8
Tear the fresh basil leaves by hand and add them to the wok, tossing gently to distribute throughout the dish.
1 minutes
9
Transfer to a serving plate and serve immediately while hot, ensuring the sauce coats all the chicken pieces evenly.