Three-Cup Chicken
This easy chicken stir fry boasts rich flavors of ginger, garlic, basil, rice wine, and sesame oil. It’s the perfect weeknight meal, made in a wok with minimal fuss or muss. You can also add shiitake mushrooms, bamboo shoots, baby corn, or any number of vegetables for added flavor and nutrition. Chicken thighs are an excellent source of protein. Garlic and ginger are rich in immune-boosting antioxidants. While traditionally paired with white rice, brown rice is just as satisfying while being much more nutritious. Or you can skip the starchy side and have a Paleo meal.
Makes: 4 servings
Time to cook: 30 minutes
Ingredients
· 3 tablespoons sesame oil
· 12-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
· 12 cloves of garlic, peeled
· 4 whole scallions, trimmed and cut into 1-inch pieces
· 3 dried red peppers or 1 teaspoon red-pepper flakes
· 2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
· 1 tablespoon unrefined or light brown sugar
· ½ cup rice wine
· ¼ cup light soy sauce
· 2 cups fresh Thai basil leaves or regular basil leaves
Cooking Instructions
1. Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.
2. Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.
3. Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.
4. Turn off the heat, add the basil and stir to combine. Serve with brown rice.
Nutrition per serving
673 calories; 48 grams fat; 12 grams saturated fat; 20 grams monounsaturated fat; 12 grams polyunsaturated fat; 10 grams carbohydrates; 1gram dietary fiber; 3 grams sugar; 40 grams protein; 764 milligrams sodium
Recipe by Sam Sifton, NY Times Cooking
