|2 tbsp||(30 mL) Dark sesame oil|
|1||Package (8 pieces) Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs, cut into quarters|
|6||Cloves garlic, thinly sliced|
|1” (2.5 cm) piece Fresh ginger, peeled and thinly sliced|
|1 1/2 tbsp||(22 mL) Soy sauce|
|1 1 /2 tbsp||(22 mL) Shaoxing wine|
|1 1/2 tbsp||22 mL) Dark sweet soy sauce (kecap manis)|
|1 cup||(250 mL) Thai basil leaves, torn|
|2 tbsp||(30 mL) Green onions, thinly sliced|
|2||Thai chillies, thinly sliced|
HEAT dark sesame oil in a wok or large skillet over medium-high. Add chicken and cook for 3-4 minutes until nicely browned. Add garlic and ginger and continue to cook for 3-4 minutes. Stir in soy sauce, shaoxing wine, and dark sweet soy sauce. Reduce heat to medium-low and continue to cook, covered for 5-7 minutes or until the internal temperature of the chicken reaches 165°F (74°C). Stir in basil leaves and serve. Garnish with green onion and chillies.
Dark sesame oil, shaoxing wine and sweet soy sauce (kecap manis) are available in Asian supermarkets.
For a spicier version add 3 whole dried chillies along with the chicken.
Serve over cooked rice.
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