cooking steps

Method:

1. Slice the chicken up into strips or pieces
2. Heat up the wok/pan with the oils
3. Sauté the spring onion, garlic, ginger and chilli until aromatic, around
5 minutes. Keep it moving so it doesnt burn.
4. Add the chicken and stir well to coat in the aromatic oil and colour.
5. Add the sauce ingredients together and stir the chicken and make sure well covered. Turn the heat to a medium simmer and cover for 5 minutes.
6. Uncover, then stir the chicken and keep simmering until the sauce is glossy and sticking to the chicken. Make sure to stir occasionally so it doesnt catch/burn.
7. Add the thai basil and stir to wilt it and then serve with fresh rice.
8. Top with @meimeigoods crispy chilli oil or black bean crunch for extra umami hit
What should I make next for Kitchen Quickies?

ingredients

FLAVOUR SYSTEM :
BASE - Spicy Soy Stir Fry Sauce and Sweet Soy Sauce
TOPPER - Crispy Chilli oil

Ingredients:
500g chicken thighs - i used boneless/skinless
2 spring onion
1 thumb of ginger sliced
3 garlic cloves - crushed
2 dried chillies - optional
4 tbsp sesame oil
2 tbsp avocado oil or rapeseed oil

Sauce:
60ml spicy soy sauce
60ml shaoxing rice wine
60ml water
3 tbsp sweet soy sauce
Thai basil

mei mei sauce used :

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