Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons (45 ml) soy sauce
  • 2 tablespoons (30 ml) rice wine (or Chinese cooking wine)
  • 1 tablespoon (15 ml) sesame oil
  • 2 tablespoons (30 ml) vegetable oil
  • 4 cloves garlic, minced
  • 1-inch piece ginger, thinly sliced
  • 1-2 fresh red chili peppers, sliced (optional for heat)
  • 1/4 cup (60 ml) water
  • 3 stalks green onions, chopped
  • Fresh basil (Thai basil preferred), for garnish
  • Cooked rice, for serving

Instructions:

  1. In a bowl, combine chicken, soy sauce, rice wine, and sesame oil. Mix well and let it marinate for 10 minutes.
  2. While the chicken marinates, chop garlic, ginger, and green onions. Slice the chili peppers if using.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced ginger. Sauté until fragrant (about 1 minute).
  4. Add marinated chicken to the skillet. Sauté until browned on all sides, about 5-7 minutes.
  5. Pour in water and stir to combine. Bring to a simmer.
  6. Cook until the chicken is cooked through and the sauce thickens (about 5-10 minutes). Stir in green onions and combine well.
  7. Remove from heat, garnish with fresh basil, and serve over cooked rice.