San Bei Ji originates in the Jiangxi province of southern China. This chicken stir-fry recipe is a favorite in Taiwan – probably the most popular and beloved dish.
Serve this easy three cup chicken recipe with rice or noodles. You could substitute chicken breast for the chicken thighs, though they do dry out fast, so watch cooking times.
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Ingredients
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons sesame oil
- 2-inch piece of ginger, peeled and chopped
- 6 cloves garlic, peeled and cut in half
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 1/3 cup Thai basil leaves
Here's how to make it:
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add the ginger and garlic. Cook, stirring, for 30 seconds. Add the chicken and cook until almost cooked through and browned, about 3 minutes.
- Add the soy sauce, dark soy sauce and wine. Stir, cover, reduce heat and simmer about 5 minutes.
- Toss in the basil leaves and cook about 1 more minute.
Note: You could mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry to thicken the sauce if it's too thin for your liking.
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