- ¼ cup sesame oil
- 5 thick sliced ginger
- 8 cloves garlic, bruised
- 5 dried chillies, deseeded
- 500g Lilydale Chicken Thighs, cut into 5 cm pieces
- ¼ cup Shaoxing wine
- 1½ tbsp soy sauce
- 1½ tbsp dark soy sauce
- 1 tbsp sugar
- 1 cup Thai basil leaves
Three Cup Chicken
20 mins Prep
15 mins Cook
4 Serves
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Heat a wok over high heat and add the sesame oil. Add the ginger and garlic and fry for about 3 minutes until starting to brown. Add the chilli and fry for a further 30 seconds, then add the chicken and stir-fry for about 4 minutes until browned.
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Add the wine, soy sauces and sugar and bring to a simmer. Simmer for about 2 minutes until the chicken is cooked through, then stir through the basil leaves and remove from the wok to serve.
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