Three Cup Chicken ✅

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1 tablespoon baking soda
• 2 cups frozen stir fry veg
• 2 tablespoons sesame oil
• 1 tablespoon ginger paste, or 1 teaspoon ground dry ginger
• 4 large cloves garlic, peeled and crushed
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons kecap manis (See notes)
• 1 1/2 tablespoons rice wine (See notes)
• 1 bunch Thai basil leaves

Steps

1. Cut the chicken into pieces, stir with with the baking soda, and set aside for 10 minutes.

2. Stir fry the veg in oil and butter, remove from pan and set aside.

3. Rinse the chicken with water, rinse it well and pat it dry. Set aside.

4. Heat up a wok or large pan on high heat and add the sesame oil. Add the ginger, garlic, and stir-fry until aromatic. Add in the chicken and do a few quick stirs.

5. Add the soy sauce, kecap manis, and rice wine and stir to combine. Cover the lid, lower the heat and simmer for 5 minutes.

6. Add the cooked veg and return to a simmer.

7. Turn off the heat, add the Thai basil and stir just until wilted. Serve immediately.

Notes