Taiwanese Three Cup Chicken (San Bei Ji) Recipe

Didn't have Thai basil, so I used sweet basil and mint leaves as a substitute. I have added Thai basil to the things I need to grow so I can make this dish.

Directions Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add ginger, garlic, and chiles and cook until very fragrant, about 1 minute. Add chicken pieces to the skillet in a single layer and cook, tilting the pan if necessary to submerge all pieces in the oil, for 1 minute. Flip chicken pieces and cook for 1 minute longer. Add rice wine, soy sauce, and sugar and bring to a boil, stirring to dissolve the sugar. Reduce heat to a simmer. Partially cover the skillet to prevent splashes of oil and cook, turning the chicken pieces every few minutes, until the chicken is cooked through, about 15 minutes. Stir in Thai basil and remove from heat. Serve immediately with rice. Notes If buying chicken from a butcher, ask for pieces to be chopped to 3-inch pieces with the bones in and skin on. Special Equipment Large wok or deep skillet