Three Cup Chicken
YIELD serves 4

Ingredients

⅓ cup soy sauce

⅓ cup Shaoxing wine or dry sherry

1 tablespoon packed brown sugar

1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces

3 tablespoons vegetable oil

1 (2-inch) piece ginger, peeled, halved lengthwise, and sliced into thin half-rounds

12 garlic cloves, peeled and halved lengthwise

½ - ¾ teaspoon red pepper flakes

6 scallion, white and green parts separated and sliced thin on bias

1 tablespoon water

1 teaspoon cornstarch

1 cup Thai basil leaves, large leaves sliced in half lengthwise

1 tablespoon toasted sesame oil

Instructions

Whisk soy sauce, wine, and sugar together in medium bowl. Add chicken and toss to coat; set aside.

Heat vegetable oil, ginger, garlic, and pepper flakes in 12-inch nonstick skillet over medium-low heat. Cook, stirring frequently, until garlic is golden brown and beginning to soften, 8 to 10 minutes.

Add chicken and marinade to skillet, increase heat to medium-high, and bring to simmer. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Stir in scallion whites and continue to cook until chicken registers about 200 degrees, 8 to 10 minutes longer.

Whisk water and cornstarch together in small bowl, then stir into sauce; simmer until sauce is slightly thickened, about 1 minute. Remove skillet from heat. Stir in basil, sesame oil, and scallion greens. Transfer to platter and serve.