1 3/4 cups jasmine rice
1 tablespoon peanut oil
5 cloves garlic, finely chopped
One 1-inch piece fresh ginger, peeled and sliced into thin coins
1 pound boneless, skinless chicken thighs (about 6), cut into 1/2-inch pieces
1/4 cup light soy
1/4 cup Shaohsing rice wine or dry sherry
1/4 cup toasted sesame oil (see Cook's Note)
1 tablespoon brown sugar
1 small handful Thai basil leaves, or Italian basil, plus extra for garnish
1 tablespoon peanut oil
2 cloves garlic, finely chopped
Two 6-ounce bags baby spinach leaves
Pinch sea salt
1 medium red Fresno chile, seeded and sliced into rings, for garnish
It's important to use toasted sesame oil, which reduces as it cooks, and not pure sesame oil, which will continue to cook and not reduce or thicken. The final dish should be slightly sticky.
Cheryl B.
I did not make the spinach.. but made the Chicken dish (I used boneless skinless breasts) and cooked the chile with the garlic and ginger instead of adding them at the end cause they were super spicy. My husband said “ This is the best dish I’ve EVER made in 27 years (and I’m a GOOD cook)! I highly recommend it. I will also modify this and make it for my daughter who is vegan by using tofu instead of chiken. I also dredged the chicken in corn starch to give it a little crispyness when sauting. It makes 4 servings and is only 3 weight watcher points per serving (without peanuts ) This is a keeper . Also I topped mine with chopped peanuts, scallions and the Thai basil!!! Yum !
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