Bam-Basiled Three Cup Chicken

Think basil is only for pasta and red sauce? Think again, throw it in just about anything and I'll probably eat it, mix it with some chicken...now we're talking! Sick of Chinese take out? Now you'll have the Chinese ordering take out from you!

Yield: Serving for 3-4

Ingredients:

• 1 lb Chicken Thighs
• 1 Package Thai Basil Leaves
• 1 Bulb Garlic
• ~1.5 oz Ginger
• 4 tbsp Peanut Oil
• 2 tbsp Sesame Oil
• 5 tbsp Soy Sauce
• 3 tbsp Rice Wine
• 2 tbsp Sugar
• 2 tbsp Vinegar
• 1 tbsp Baking Soda
• White Pepper

Recipe:

Cube the chicken and throw in the baking soda. Mix well together and let sit for 10min. Wash the chicken well after tenderizing and pat dry.

While the chicken is tenderizing slice the garlic, ginger and pluck the basil leaves from the stems.

Heat the peanut oil on medium heat and throw in the garlic and ginger. Stir around for a few minutes until aromatic.

Throw in the chicken and stir around for a minute or t.

Next add the sesame oil, soy sauce, vinegar, rice wine and sugar.

Simmer for 10min. Add some white pepper, you can adjust to taste later as well.

Add in the basil leaves in a small bunch, let cook down then add the rest and repeat.

 Let sauce caramelize and chicken brown up.

Remove ginger and serve hot, add additional white pepper if desired.