Garlic Basil Chicken
- Cut chichen into smaller pieces about 1/4" thick, sprinkle with salt and pepper
- In a small bowl, mix soy sauce, chili sauce (sriracha), sesame oil, rice wine and sugar (set aside)
- In a wok or large pan, heat the vegetable oil over medium-high heat. Add the chicken and garlic into the pan in a single layer.
- Cook chicken on both sides (approx 2-3 minutes on each side depending on your heat).
- Remove chicken from pan (set aside, but cover to keep warm)
- Add the sauce mixture and let it begin to simmer and reduce (about 45 seconds to 1 minute)
- Add chicken back in and stir, letting the chicken get well coated and the sauce reduce
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- Serve this dish over over jasmine rice and garnish with chopped scallions (if you have them on hand) and maybe a few more drops of sriracha if you like things really spicy.
Ingredients List
- 2 medium/large boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 1 tablespoons sriracha
- 2 teaspoons sesame oil
- 2 teaspoons Chinese rice wine or dry sherry
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 4 cloves garlic, crushed or finely chopped
- 1 pinch freshly-ground black pepper
- 1 scallion, thinly sliced
- 6 to 8 fresh basil leaves
