Three-Cup Chicken

• 1/3 cup sesame oil
• 20 garlic cloves, minced (yes, twenty!)
• 10 slices thin fresh ginger
• 2 serrano peppers, thinly sliced with seeds
• 2 lbs chicken breasts or 2 lbs chicken thigh pieces, cut up into bite-size pieces
• 1/3 cup soy sauce
• 1/3 cup rice wine
• 3 tablespoons sugar
• 2 cups Thai basil
• 1 cup of 1-inch sections scallion

1. Heat up the sesame oil in a wok or a large skillet on high heat.
2. Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
3. Add the chicken pieces and cook until it's white in color, about 5 minutes.
4. Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
5. Bring to a boil, then turn down the heat to low.
6. Let cook, uncovered, until sauce thickens, about 30 minutes.
7. Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
8. Serve over steamed rice.

sesame oil, garlic, ginger, serrano peppers, chicken breasts, soy sauce, rice wine, sugar, basil, scallion

Taken from www.food.com/recipe/three-cup-chicken-83475 (may not work)