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I LOVE TO COOK!! Thai Three-Cup Chicken Ingredients 1/3 cup sesame oil 20 garlic cloves, minced (I only used 3 heaping tbsp of jarred minced garlic) 10 slices thin fresh ginger 1 Jalapeno pepper, thinly sliced without seeds (You can use 2 Serranos and leave the seeds in for a spicier dish) 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 Directions Heat up the sesame oil in a wok or a large skillet on high heat. Add garlic, ginger and peppers, stir fry until fragrant, about 2 minutes. Add the chicken pieces and cook until it's white in color, about 5 minutes. Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken. Bring to a boil, then turn down the heat to low. Let cook, uncovered, until sauce thickens, about 30 minutes. Turn heat back up to high and add basil and scallions, cook for another 2 minutes. Serve over steamed rice.