Three-Cup Chicken Rice Bowl

Steps

How to make it

Prep 10 min · Cook 18 min

1. Wash 1 chicken thigh, cut into chunks, and pat dry with paper towels. Smash 4 garlic cloves and slice 5 pieces of ginger. Wash 1 bunch Thai basil and drain. Spoon 1 bowl cooked rice into a large bowl to keep warm.
2. Heat a skillet over medium-high. Add 1 tbsp sesame oil. Place chicken skin-side down and sear until golden on the surface (about 3 minutes), then flip and sear 2 more minutes.
3. Add garlic and ginger; stir-fry 30 seconds until fragrant.
4. Add 3 tbsp soy sauce, 3 tbsp rice wine, and the remaining 1 tbsp sesame oil. Stir to combine, then bring to a boil over high heat.
5. Lower to a simmer, cover, and braise 10–12 minutes. Stir once during cooking until the chicken is fully cooked and the sauce thickens.
6. Uncover, raise to medium heat, and reduce the sauce 1–2 minutes. Off heat, add Thai basil and toss 10 seconds.
7. Pour the three-cup chicken and sauce over the rice and serve.

Tips & storage

Make it easier

• For one person, chicken wings work—slightly shorter time.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Refrigerate up to 2 days; add a splash of water when reheating.