Ginger Basil Chicken

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My sweet friend Connie is an amazing Chef who is so incredibly talented. She recently had a Hawaiian night at her family’s restaurant Mikado, and I still dream about her Spam Musubi. It was so delicious!

I asked Connie to help me out with an Asian-inspired entrée. As a Chinese-American chef, Connie is definitely an expert. Connie shared with me the most delicious chicken dish featuring ginger. A family recipe. Not only is it delicious, but it’s incredibly easy!

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Ginger Basil Chicken

Enjoy this Asian-inspired chicken dish featuring ginger.

Ingredients

Connie's Ginger Basil Chicken

• 2 pounds boneless chicken thighs cut into 2in x 2in chunks
• 1 egg
• 1/4 cup soy sauce
• 1/4 cup cornstarch
• 4 tablespoons vegetable oil
• 1/4 cup sesame oil
• 1/4 cup ginger, peeled and sliced
• 8 cloves garlic
• 1 handful cleaned and picked Thai basil

Sauce

• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 cup rice wine
• 2 tablespoons sugar

Instructions

1. Preheat a large skillet to medium-high heat.
2. Beat eggs and soy sauce together in a large bowl. Add chicken and toss until fully coated.
3. Pour corn starch in another large bowl and dredge egg-coated chicken through the corn starch, being sure to shake off excess egg mixture before placing it into corn starch bowl.
4. Pour vegetable oil in a skillet and brown chicken on both sides, about 2-3 minutes on each side. You may have to do this in batches. Remove chicken from skillet and set aside.
5. Preheat a clean sauté pan to medium heat. Add sesame oil. Add ginger and garlic and sauté until dark golden brown.
6. Pour in soy sauce and reduce by 1/4. Add chicken and continue cooking and reducing until the sauce has thickened to the texture of heavy whipping cream.
7. Stir in Thai basil and mix until it is wilted.
8. Serve over rice, noodles, or quinoa.

Notes:

This popcorn will last 2-3 days in an airtight container before it reaches a stale texture. I seriously doubt you’ll have any leftovers, though!

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