Ingredients
- 1 lb chicken thighs, boneless, skin-on, cut into 1" cubes
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- ½ inch knob of ginger, julienned
- handful Thai basil
- light drizzle sesame oil
Marinade
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoon Michiu (rice wine), can substitute with any rice wine
- 1 teaspoon sugar
Instructions
- Combine the MARINADE ingredients in a bowl and stir until the sugar dissolves. Add chicken and mix well. Allow it to marinate for at least 30 minutes, the longer the better.
- In a separate bowl, combine the SAUCE ingredients and set aside.
- When you're ready to cook, add cornstarch to the chicken and massage it in well.
- Heat a tablespoon of oil in a wok or skillet over medium-high heat. Add ginger and garlic and stir fry until they become aromatic. Be careful not to burn the garlic.
- Push the garlic and ginger to the edge of the pan and heat a bit more oil. Add the marinated chicken in a single layer and brown the chicken on both sides. It's okay if it's not fully cooked through at this point.
- Keep an eye on the garlic and ginger. Give them a toss periodically so they don't burn.
- Add the sauce mixture and basil. Continue tossing until the sauce thickens and the chicken is cooked through. Turn off the heat.
- Add a light drizzle of sesame oil. Give it a final stir then serve.
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