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3 Tablespoons vegetable oil
5 slices fresh ginger, slivered
10 cloves garlic, peeled and each one cut in half
3 scallions, angle-cut in half-inch pieces
1 large piquant pepper, seeded and slivered
5 chicken boneless thighs, cut in half-inch pieces
1 Tablespoon brown sugar
½ cup Chinese rice wine
5 Tablespoons thin soy sauce
1 cup fresh basil leaves, torn into sections
2 Tablespoons sesame oil
1. Heat a wok or fry pan, add the oil and when it is hot,
add the oil, and the ginger, garlic, scallions, and pepper
pieces and stir-fry them for two minutes.
2. Next, add the chicken pieces and continue stir-frying
for five minutes until the chicken is crisp; and then add
the sugar, rice wine, and the soy sauce and reduce the
heat and simmer for five minutes.
3. Add the basil leaves, stir once, and serve.