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San Bei Ji (Three-Cup Chicken)

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Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • chicken marinade: 1 tbsp cornstarch, 1 tbsp shaoxing wine
  • 3 slices of ginger cut into matchsticks
  • 4 cloves of garlic thinly sliced
  • 2 whole dried chilis broken in half
  • 2 tbsp soy sauce
  • 2 tbsp shaoxing wine
  • 1 tbsp sesame oil
  • 1.5 tsp dark soy sauce
  • 1/2 tsp black vinegar
  • 1/2 tsp monkfruit sweetener or sugar
  • 1/4 cup thai basil leaves

Instructions
 

  • in a bowl, toss the chicken with cornstarch, shaoxing wine, and salt. let marinate for 15-30 minutes while you prep the other ingredients
  • mix together sauce of soy sauce, shaoxing wine, sesame oil, dark soy sauce, black vinegar, and monkfruit sweetener, adjust to taste
  • heat up neutral oil in a pan over medium heat and stir-fry aromatics (garlic, ginger, chilis) until fragrant ~1-2 minutes. if the garlic is browning too quickly, turn heat to medium-low
  • move aromatics to the side of the pan and add the chicken in a single layer and sear until mostly browned, about 2-3 minutes per side. add additional oil as needed
  • pour in the sauce and stir well to coat. let simmer uncovered for 3-4 minutes until the sauce thickens and clings to the chicken
  • turn off heat and fold in the thai basil leaves
  • serve with rice!