🧂 Ingredients
- 1 kg Chicken thighs(bone-in, cut into 2-inch pieces)
- 5 cm Ginger(sliced)
- 6 cloves Garlic(smashed)
- 1 cup Thai basil leaves(packed)
- 1/4 cup Soy sauce
- 1/4 cup Sesame oil
- 1/4 cup Rice wine
- 1 tbsp Sugar
- 1 tbsp Vegetable oil
👨🍳 Instructions
- 1
Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken pieces and stir-fry until lightly browned on all sides.
- 2
Add ginger and garlic to the wok and stir-fry until fragrant, about 1 minute.
- 3
Pour in soy sauce, sesame oil, rice wine, and sugar. Stir to combine and bring to a simmer.
- 4
Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender.
- 5
Stir in Thai basil leaves until wilted. Serve hot with steamed rice.
💡 Pro Tips
- ✓Use bone-in chicken for more flavor.
- ✓Don't overcrowd the wok when browning the chicken.
- ✓Add a pinch of white pepper for extra spice.
🔄 Variations
- Add shiitake mushrooms for an earthy flavor.
- Use chicken breast instead of thighs for a leaner option.