Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
2 to 4 servings
Level:
Easy
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

Steamed Rice: 
  • 1 3/4 cups jasmine rice
Chicken:
  • 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
Spinach:
  • 1 tablespoon peanut oil
  • 2 cloves garlic, finely chopped
  • Two 6-ounce bags baby spinach leaves
  • Pinch sea salt
Garnish:
  • 1 medium red Fresno chile, seeded and sliced into rings, for garnish

Directions

Watch how to make this recipe.

For the rice: Rinse the jasmine rice until the water runs clear, to remove excess starch. Place the rinsed rice in a heavy-bottomed saucepan and add 2 1/2 cups water. Bring to a boil, cover tightly with a lid and reduce the heat to low. Cook for 15 to 20 minutes. Remove from the heat, keep covered and set aside until ready to serve.

For the chicken: Meanwhile, heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns. 

Add the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes. Turn off the heat, stir in the basil leaves and allow them to wilt slightly. 

For the spinach: In a separate pan or another wok, heat the peanut oil over medium-high heat. Add the garlic and saute until fragrant. Add the spinach leaves and toss with tongs, or chopsticks until wilted (adding a splash of water to facilitate cooking if desired), 2 to 3 minutes. 

When ready to serve, uncover the pan of steamed rice. Using a fork, fluff up the rice and divide among 4 plates. Serve with a generous portion of the chicken, garnish with chile rings and more basil leaves, if desired. Serve the spinach on the side.

Cook's Note

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

One-Pan Roast Chicken with Vegetables

Recipe courtesy of Tia Mowry

One Pot Chicken with Olives and Potatoes

Recipe courtesy of Tia Mowry

Chicken

Recipe courtesy of Alton Brown

On TV

Simply Laura

7:30am | 6:30c

Simply Laura

8:30am | 7:30c

Simply Laura

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Yum and Yummer

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11:30pm | 10:30c

Yum and Yummer

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here