This Taiwanese Chicken Stir-Fry Is So Good, You’ll Wonder Why You Didn’t Make It Sooner

Servings: 4

Total Time: 30 minutes

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 3 tablespoons sesame oil
• 20 garlic cloves
• 5 fresh ginger slices
• 3 fresh Thai red chiles, plus more for serving
• ⅓ cup shaoxing wine
• 3 tablespoons light soy sauce
• 2 tablespoons rock sugar
• 1 tablespoon dark soy sauce
• 1 handful fresh Thai basil
• Cooked rice or noodles, for serving

Preparation:

1. Cut the chicken into about 2-inch pieces. Set aside.

2. Heat a medium wok over medium heat. Add the sesame oil, and let it heat for about 30 seconds.

3. Add the garlic, ginger, and chiles. Cook, stirring often, until fragrant, about 2 minutes.

4. Add the chicken. Cook, stirring occasionally, until the chicken is 50% cooked or until a pale white color, about 5 minutes. Add the shaoxing wine, light soy sauce, rock sugar, and dark soy sauce.

5. Reduce the heat to low. Cover the wok, and simmer for 15–20 minutes, until the chicken is fully cooked, firm, and bouncy.

6. Uncover and increase the heat to medium-high. Cook, stirring, until the sauce slightly thickens, about 3 minutes. Stir in the basil and more fresh chiles to taste.

7. Serve with hot rice or noodles.