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Food Stylist: Simon Andrews. Total Time 30 minutes Rating 5 (7,828) Notes Read community notes Ask 30 people how to make this simple Taiwanese recipe, and you\u2019ll receive 30 different responses. Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce. Debates rage over how thick the sauce should be, over which parts of the chicken to use. (Few follow the folk recipe that calls for making the sauce with a cup each of sesame oil, soy sauce and rice wine. \u201cIf you actually cook it that way,\u201d says Eddie Huang, the Taiwanese-American chef who inspired the television program \u201cFresh Off the Boat,\u201d \u201cyou\u2019ll be in trouble.\u201d) Our reporting and testing led us to the recipe below. Use it as a starting point, and then make it your own. Featured in: (https://www.nytimes.com/2015/06/14/magazine/a-taste-of-taiwan.html) A Taste of Taiwan Read More Save Log in orsign up to save this recipe. Give Subscriber benefit: give recipes to anyone As a subscriber, you have10gift recipes to give each month. Anyone can view them - even nonsubscribers.(https://help.nytimes.com/hc/en-us/articles/360060848652) Learn more. (https://www.nytimes.com/subscription/cooking.html) Subscribe Share Copy link (mailto:?subject=NYT%20Cooking:%20Three-Cup%20Chicken&body=NYT%20Cooking:%20Three-Cup%20Chicken%0A%0Ahttps://cooking.nytimes.com/recipes/1017456-three-cup-chicken?smid%3Dem-share) Email (https://www.pinterest.com/pin/create/button/?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1017456-three-cup-chicken%3Fsmid%3Dpin-share&description=NYT%20Cooking:%20Ask%2030 people how to make this simple Taiwanese recipe, and you\u2019ll receive 30 different responses. Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce. Debates rage over how thick the sauce should be, over which parts of the chicken to use. (Few follow the folk recipe that calls for making the sauce with a cup each of sesame oil, soy sauce and rice wine.&media=https%3A%2F%2Fstatic01.nyt.com%2Fimages%2F2024%2F05%2F01%2Fmultimedia%2FSS-Three-Cup-Chicken-wqjc%2FSS-Three-Cup-Chicken-wqjc-jumbo.jpg) Pinterest (https://www.facebook.com/sharer/sharer.php?u=https://cooking.nytimes.com/recipes/1017456-three-cup-chicken%3Fsmid=fb-share) Facebook (https://x.com/intent/post?text=Three-Cup%20Chicken&url=https://cooking.nytimes.com/recipes/1017456-three-cup-chicken%3Fsmid=tw-share&hashtags=NYTCooking) X (https://api.whatsapp.com/send?text=Three-Cup%20Chicken%20https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1017456-three-cup-chicken%3Fsmid%3Dwa-share) Whatsapp (http://www.reddit.com/submit?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1017456-three-cup-chicken%3Fsmid%3Dre-share&title=Three-Cup%20Chicken) Reddit Print Options (false) Include recipe photo Print Recipe Advertisement Ingredients Yield: 4 servings 3 tablespoons sesame oil 1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12 12 cloves of garlic, peeled 4 whole scallions, trimmed and cut into 1-inch pieces 3 dried red peppers or 1 teaspoon red-pepper flakes 2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces 1 tablespoon unrefined or light brown sugar \u00bd cup rice wine \u00bc cup light soy sauce 2 cups fresh Thai basil leaves or regular basil leaves Add ingredients to Grocery List (/guides/79-substitutions-for-cooking) Ingredient Substitution Guide Nutritional Information Nutritional analysis per serving (4 servings) 673 calories; 48 grams fat; 12 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 12 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 40 grams protein; 764 milligrams sodium Note: The information shown is Edamam\u2019s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist\u2019s advice. (https://www.edamam.com/website/wizard.jsp) Powered by () Preparation Step 1 Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes. Step 2 Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes. Step 3 Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes. Step 4 Turn off the heat, add the basil and stir to combine. Serve with white rice. 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Kenji L\u00f3pez-Alt (/recipes/12865-stir-fried-chinese-broccoli-and-chicken-with-hoisin) (Stir-Fried Chinese Broccoli and Chicken With Hoisin) Stir-Fried Chinese Broccoli and Chicken With Hoisin Martha Rose Shulman Ratings 5out of 5 7,828user ratings Your rating (1) (1 star) 1 star (2) (2 stars) 2 stars (3) (3 stars) 3 stars (4) (4 stars) 4 stars (5) (5 stars) 5 stars Submit Log in orsign up to rate this recipe. Have you cooked this? Mark as Cooked Log in orsign up to mark this recipe as cooked. Private Notes Leave a Private Note on this recipe and see it here. Cooking Notes Add Note (Share your notes with other cooks or make a private note for yourself\u2026) (public) Public (private) Private Submit All Notes Private Katherine 6 years ago I made this exactly as the recipe instructs (because that's how I cook; try it as written first and then \"riff\" later if I feel it's merited) and it was superb. I brought it to a Lunar New Year party and some Taiwanese guests tried it and then bogarted the whole pot because they said it was authentic and delicious. The key is dark meat, they said. Try not to use boned chicken thighs because boning the thighs yourself ensures a fresher tasting dish. Is this helpful? 533 Roni Jordan 6 years ago Just made this with 2 lbs. boneless skinless thighs. Julienned the ginger; removed that and whole garlic before stir-frying chicken in 3 batches. This kept it from steaming. Then returned all the chicken along with the ginger and garlic to the wok, added the sugar, and magic happened. Added a bit of corn starch in water to thicken the sauce. Saved the scallions for the final moments, along with the Thai basil. Excellent with jasmine rice and green beans tossed with hoisin. Is this helpful? 431 RDCollins 6 years ago This was excellent, although I made the following changes:1. Do NOT use TOASTED sesame oil, that's a seasoning; use any light oil instead. 2. Slice ginger about 1/6\u201d thick3. Use 8 thin scallions or 4 fat ones.4. Use 4 dried Japanese red peppers.5. Cook chicken 15 minutes; brown well.6. Use any brown sugar.7. Use Mirin rice wine.8. Use any type soy sauce.9. Use 1 cup of chopped fresh basil.10. Cook sauce until very thick and coats chicken. Is this helpful? 310 Alan C Brown 6 years ago Hey Pat, it's only food. The NYTimes cooking site seems to be a tool for amateurs who might be serious about what they cook. It isn't perfect.I just made this recipe and am eating it as we speak. I used whole dried peppers which gave it a nice bite and it wasn't too sweet which is what my Taiwanese American daghter in law had warned me about. It wasn't a wow preparation - more like Chinese comfort food but everything seemed to have gone according to instructions. Is that helpful?? Is this helpful? 204 Gemma Seymour @gcvsa 6 years ago Asian cooking commonly uses both untoasted sesame oil for cooking, and toasted sesame oil for seasoning. The New York Times staff showed deplorable oversight in publishing this recipe without making that distinction, precisely because many people in America will assume that \"sesame oil\" means toasted sesame oil. I wonder if the recipe proportions here were determined by someone who assumed the very same, and reduced the oil because toasted sesame oil is strongly flavored Is this helpful? 166 Alexander 6 years ago I made a mistake by reading everyone's notes first to see the variations and suggestions.I finally followed the original recipe and all I can tell you is that I can't wait to cook it again. One of the best! Is this helpful? 164 Lmd 6 years ago Someone asked about adding vegetables. I reduced chicken by half and added julienned carrots, celery, red pepper, asparagus and onions. Stir fry these first until tender crisp and remove to a platter. Follow the recipe as written. Throw in some sliced water chestnuts after the sauce has reduced. Add the veggies back in. Yum. Is this helpful? 160 Al 6 years ago As Mr. Sifton notes, there are as many varieties of this as cooks. My Taiwanese relatives gave it high marks as written, with a caveat and a suggestion. Respectively:1)Use light soy sauce, not all purpose, not dark.2)Whole peppers, not pepper flakes, in case any diner wishes to separate them on the plate. Is this helpful? 128 Susanne 6 years ago Because I didn't had my glasses on, I made a wonderful mistake: instead of rice wine I used rice vinagre and the result was absolutely gorgeous ! Is this helpful? 102 V 5 years ago I am highly disturbed to see being proliferated Asian recipes instructing home chefs to use sesame oil as a cooking oil!\n\nI am no pro by any means but I have never seen sesame oil being used in that quantity. Sesame oil is analogous to balsamic vinegar or an extremely high quality extra virgin olive oil. It's meant to elevate the flavor profile of a dish, not used to cook it.\n\nUnless things have changed dramatically since my childhood, the cooking oil of choice is peanut oil. Is this helpful? 99 Lynn 6 years ago Removed the skin (Lisa's suggestion) and cut the thighs into about 1\" chunks. Thai basil was way short, so I went out into the garden to see what I could use, the mint kept jumping up and down yelling, \"Choose me! Choose me!\" so I substituted mint for 1 1/2 C basil. Actually I wasn't just feeling sorry for the poor nerdy mint; I actually swap out basil with mint quite often. (Do you know Thai basil will keep fresh in a vase of water for 6 weeks or more?) Recipe is delicious. Next I'll try beef. Is this helpful? 94 Ryan 6 years ago Accidentally used 20 cloves garlic, was quite good. Is this helpful? 88 Bill 5 years ago There is a marked difference between \"sesame oil\" and \"toasted sesame oil.\" They should not be used interchangeably. Sesame oil is a cooking oil; toasted sesame oil is a flavoring oil. Peanut oil is too bland and neutral for this dish. The cooking oil of choice today for a dish like this is \"sesame oil.\" \nBy the way, the label on toasted sesame oil usually notes its use as being different from plain old sesame oil. Is this helpful? 78 Winston 6 years ago With only an electric range, I modified the technique a little: heat a dutch oven at medium heat for 10 minutes, turn heat to high, coat the oven with oil, add fragrances and stir, add more oil and then chicken (bone-in breasts), stir frequently for 5 or 6 minutes, add sugar, stir and then add liquid. Cover and cook in high heat, stir occasionally, until most liquid is gone. Remove from heat, add basil and serve. Use whole or slightly crushed garlic to reduce the chance of burn. Excellent! Is this helpful? 63 PSP 6 years ago Round two of this tasty dish. I boned the thighs, left skin on and browned them in sesame oil first. Once done threw in the aromatics. Once they were done the sauce was made in the pan, the chicken reintroduced then cooked down. This took less time and produced meat that was better browned and more tender. Is this helpful? 61 Terry 3 days ago What kind of sesame oil do you use - toasted or not - and what kind of rice vinegar - seasoned or unseasoned? Is this helpful? Bob Manley 2 weeks ago Simple, easy to make dish with lots of ingredients that are readily available. Is this helpful? Mimi 3 weeks ago I used this recipe with a high school food tech class of 14 and 15 year olds. Huge hit. Most of them added a vegetable (to meet nutrition reqs per curriculum content) and many substituted the wine for apple juice. I made it at home to test the apple juice sub - it still tastes great, only a little different. Vegetarian students diced firm tofu and shallow fried it first instead of using chicken. It's rare to have 100% success and approval with this age group but this recipe did it. Is this helpful? Joe A. 4 weeks ago Nice to see this recipe calls for bone in chicken pieces. Most Chinese dishes I make that's what I use, usually with the skin on. Hack them up with my Chinese cleaver; that's how they do it over there. Most Americans don't like spitting out the bones but I do. Also, I use half lard, half oil, like some of F. Dunlop's recipes do. Is this helpful? Jena 4 weeks ago Brown chicken in batches otherwise it steams Is this helpful? Charles Bandes 4 weeks ago I really liked this recipe. I made it exactly as written, but at the end it tasted like it was missing something, so I remembered that a nearby restaurant has a similar dish that includes five spice powder, so I added a little bit of that and it made a huge difference. I served it with jasmine rice and some stir-fried snow peas. It was delicious. Is this helpful? bryan 1 month ago 1/2 tsb of red pepper was just right with 1.25 lb chicken. \nTastes like cashew chicken and would be good with cashews and maybe broccoli Is this helpful? Kara Mitchell 1 month ago Tasty, but didn\u2019t thicken as much as I would\u2019ve liked. Next time I may add a bit of cornstarch. Is this helpful? brooke 1 month ago Made as is and the family loved every bite!! \nServed with fresh cucumber from the garden on the side -- dressed with a splash of rice wine vinegar and a little salt. Is this helpful? 1 Jean 1 month ago Finally made this - I don\u2019t know why it took me so long to try it because it was terrific. I added some sliced sweet red pepper just for the vegetable hit, but I don\u2019t think it added anything but a little color. Next time I\u2019ll do some crispy green beans on the side. Seems like a perfect weeknight dinner. It was about 40 minutes start to finish for me but I won\u2019t quibble. So good! Is this helpful? 1 janey 1 month ago I agree with all the sesame oil naysayers. The dish would be better without it. I believe it mutes the fresh taste of the basil Is this helpful? 1 Kesa 1 month ago Great & easy! Natalie made it too! Is this helpful? mamasaurus 1 month ago I used shredded leftover dark meat chicken. Plus chicken thighs cut up into bite size pieces. I added the shredded chicken after everything came together and it was simmering. I loved the shredded chicken addition. It held the sauce much better and worked well with the veggies. Is this helpful? penny 1 month ago Sweet Is this helpful? Anandamide 2 months ago Mistakes were made, but it was still delicious!\nI accidentally used rice vinegar instead of rice wine-I added a tiny bit more brown sugar to compensate. Also used regular soy instead of low sodium so it was a bit salty. I used about 2 tablespoons of ginger paste instead of fresh. I served with microwave steamed mixed vegetables instead of rice. I wanted to save leftovers for lunch the next day but kept going back for more until it was all gone. Is this helpful? Private notes are only visible to you. Recipe Tags (/tag/basil) Basil (/tag/chicken%20thigh) Chicken Thigh (/tag/fresh%20ginger) Fresh Ginger (/tag/garlic) Garlic (/tag/sesame%20oil) Sesame Oil (/tag/soy%20sauce) Soy Sauce (/topics/dinner-recipes) Dinner (/tag/easy) Easy (/tag/lunch) Lunch (/tag/quick) Quick (/tag/weeknight) Weeknight (/tag/main%20course) Main Course Advertisement Log in orsign up to save this recipe. 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Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce. Debates rage over how thick the sauce should be, over which parts of the chicken to use. (Few follow the folk recipe that calls for making the sauce with a cup each of sesame oil, soy sauce and rice wine. \u201cIf you actually cook it that way,\u201d says Eddie Huang, the Taiwanese-American chef who inspired the television program \u201cFresh Off the Boat,\u201d \u201cyou\u2019ll be in trouble.\u201d) Our reporting and testing led us to the recipe below. Use it as a starting point, and then make it your own.Featured in: A Taste of TaiwanYield:4 servings3tablespoons sesame oil12-to-3-inch piece of ginger, peeled and sliced into coins, approximately 1212cloves of garlic, peeled4whole scallions, trimmed and cut into 1-inch pieces3dried red peppers or 1 teaspoon red-pepper flakes2pounds chicken thighs, boneless or bone-in, cut into bite-size pieces1tablespoon unrefined or light brown sugar\u00bdcup rice wine\u00bccup light soy sauce2cups fresh Thai basil leaves or regular basil leavesIngredient Substitution GuideNutritional analysis per serving (4 servings)673 calories; 48 grams fat; 12 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 12 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 40 grams protein; 764 milligrams sodiumNote: The information shown is Edamam\u2019s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist\u2019s advice.Powered byStep 1Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions and peppers, and cook until fragrant, approximately 2 minutes.Step 2Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approximately 5 to 7 minutes.Step 3Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approximately 15 minutes.Step 4Turn off the heat, add the basil and stir to combine. Serve with white rice.Similar RecipesSpicy Sesame Noodles With Chicken and PeanutsOrange ChickenVivian Chan-TamOne-Pot Chicken and Rice With Caramelized LemonDan PelosiOne-Pot Chicken and Rice With GingerYasmin FahrSesame Chicken With Cashews and DatesMelissa ClarkEasy Kung Pao ChickenGenevieve KoCoconut NoodlesAmanda HesserTrini-Chinese ChickenSam SiftonGinger Scallion Chicken and RiceGenevieve KoSticky Coconut Chicken and RiceKay ChunThree-Cup VegetablesAli SlagleChicken Breasts With LemonPierre FraneyStir-Fried Chicken With Mushrooms and Snow PeasMelissa ClarkChicken Tikka MasalaAlison RomanChicken Stir-Fry With Mixed PeppersMartha Rose ShulmanGinger-Scallion Tofu and GreensHetty Lui McKinnonChicken MafeFrancis LamStewed Spicy Chicken With Lemongrass And LimeMark BittmanSan Francisco-Style Vietnamese American Garlic NoodlesJ. Kenji L\u00f3pez-AltStir-Fried Chinese Broccoli and Chicken With HoisinMartha Rose Shulman5 out of 57,828 user ratingsHave you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.I made this exactly as the recipe instructs (because that's how I cook; try it as written first and then \"riff\" later if I feel it's merited) and it was superb. I brought it to a Lunar New Year party and some Taiwanese guests tried it and then bogarted the whole pot because they said it was authentic and delicious. The key is dark meat, they said. Try not to use boned chicken thighs because boning the thighs yourself ensures a fresher tasting dish.Just made this with 2 lbs. boneless skinless thighs. Julienned the ginger; removed that and whole garlic before stir-frying chicken in 3 batches. This kept it from steaming. Then returned all the chicken along with the ginger and garlic to the wok, added the sugar, and magic happened. Added a bit of corn starch in water to thicken the sauce. Saved the scallions for the final moments, along with the Thai basil. Excellent with jasmine rice and green beans tossed with hoisin.This was excellent, although I made the following changes:1. Do NOT use TOASTED sesame oil, that's a seasoning; use any light oil instead. 2. Slice ginger about 1/6\u201d thick3. Use 8 thin scallions or 4 fat ones.4. Use 4 dried Japanese red peppers.5. Cook chicken 15 minutes; brown well.6. Use any brown sugar.7. Use Mirin rice wine.8. Use any type soy sauce.9. Use 1 cup of chopped fresh basil.10. Cook sauce until very thick and coats chicken.Hey Pat, it's only food. The NYTimes cooking site seems to be a tool for amateurs who might be serious about what they cook. It isn't perfect.I just made this recipe and am eating it as we speak. I used whole dried peppers which gave it a nice bite and it wasn't too sweet which is what my Taiwanese American daghter in law had warned me about. It wasn't a wow preparation - more like Chinese comfort food but everything seemed to have gone according to instructions. Is that helpful??Asian cooking commonly uses both untoasted sesame oil for cooking, and toasted sesame oil for seasoning. The New York Times staff showed deplorable oversight in publishing this recipe without making that distinction, precisely because many people in America will assume that \"sesame oil\" means toasted sesame oil. I wonder if the recipe proportions here were determined by someone who assumed the very same, and reduced the oil because toasted sesame oil is strongly flavoredI made a mistake by reading everyone's notes first to see the variations and suggestions.I finally followed the original recipe and all I can tell you is that I can't wait to cook it again. One of the best!Someone asked about adding vegetables. I reduced chicken by half and added julienned carrots, celery, red pepper, asparagus and onions. Stir fry these first until tender crisp and remove to a platter. Follow the recipe as written. Throw in some sliced water chestnuts after the sauce has reduced. Add the veggies back in. Yum.As Mr. Sifton notes, there are as many varieties of this as cooks. My Taiwanese relatives gave it high marks as written, with a caveat and a suggestion. Respectively:1)Use light soy sauce, not all purpose, not dark.2)Whole peppers, not pepper flakes, in case any diner wishes to separate them on the plate.Because I didn't had my glasses on, I made a wonderful mistake: instead of rice wine I used rice vinagre and the result was absolutely gorgeous !I am highly disturbed to see being proliferated Asian recipes instructing home chefs to use sesame oil as a cooking oil!\n\nI am no pro by any means but I have never seen sesame oil being used in that quantity. Sesame oil is analogous to balsamic vinegar or an extremely high quality extra virgin olive oil. It's meant to elevate the flavor profile of a dish, not used to cook it.\n\nUnless things have changed dramatically since my childhood, the cooking oil of choice is peanut oil.Removed the skin (Lisa's suggestion) and cut the thighs into about 1\" chunks. Thai basil was way short, so I went out into the garden to see what I could use, the mint kept jumping up and down yelling, \"Choose me! Choose me!\" so I substituted mint for 1 1/2 C basil. Actually I wasn't just feeling sorry for the poor nerdy mint; I actually swap out basil with mint quite often. (Do you know Thai basil will keep fresh in a vase of water for 6 weeks or more?) Recipe is delicious. Next I'll try beef.Accidentally used 20 cloves garlic, was quite good.There is a marked difference between \"sesame oil\" and \"toasted sesame oil.\" They should not be used interchangeably. Sesame oil is a cooking oil; toasted sesame oil is a flavoring oil. Peanut oil is too bland and neutral for this dish. The cooking oil of choice today for a dish like this is \"sesame oil.\" \nBy the way, the label on toasted sesame oil usually notes its use as being different from plain old sesame oil.With only an electric range, I modified the technique a little: heat a dutch oven at medium heat for 10 minutes, turn heat to high, coat the oven with oil, add fragrances and stir, add more oil and then chicken (bone-in breasts), stir frequently for 5 or 6 minutes, add sugar, stir and then add liquid. Cover and cook in high heat, stir occasionally, until most liquid is gone. Remove from heat, add basil and serve. Use whole or slightly crushed garlic to reduce the chance of burn. Excellent!Round two of this tasty dish. I boned the thighs, left skin on and browned them in sesame oil first. Once done threw in the aromatics. Once they were done the sauce was made in the pan, the chicken reintroduced then cooked down. This took less time and produced meat that was better browned and more tender.What kind of sesame oil do you use - toasted or not - and what kind of rice vinegar - seasoned or unseasoned?Simple, easy to make dish with lots of ingredients that are readily available.I used this recipe with a high school food tech class of 14 and 15 year olds. Huge hit. Most of them added a vegetable (to meet nutrition reqs per curriculum content) and many substituted the wine for apple juice. I made it at home to test the apple juice sub - it still tastes great, only a little different. Vegetarian students diced firm tofu and shallow fried it first instead of using chicken. It's rare to have 100% success and approval with this age group but this recipe did it.Nice to see this recipe calls for bone in chicken pieces. Most Chinese dishes I make that's what I use, usually with the skin on. Hack them up with my Chinese cleaver; that's how they do it over there. Most Americans don't like spitting out the bones but I do. Also, I use half lard, half oil, like some of F. Dunlop's recipes do.Brown chicken in batches otherwise it steamsI really liked this recipe. I made it exactly as written, but at the end it tasted like it was missing something, so I remembered that a nearby restaurant has a similar dish that includes five spice powder, so I added a little bit of that and it made a huge difference. I served it with jasmine rice and some stir-fried snow peas. It was delicious.1/2 tsb of red pepper was just right with 1.25 lb chicken. \nTastes like cashew chicken and would be good with cashews and maybe broccoliTasty, but didn\u2019t thicken as much as I would\u2019ve liked. Next time I may add a bit of cornstarch.Made as is and the family loved every bite!! \nServed with fresh cucumber from the garden on the side -- dressed with a splash of rice wine vinegar and a little salt.Finally made this - I don\u2019t know why it took me so long to try it because it was terrific. I added some sliced sweet red pepper just for the vegetable hit, but I don\u2019t think it added anything but a little color. Next time I\u2019ll do some crispy green beans on the side. Seems like a perfect weeknight dinner. It was about 40 minutes start to finish for me but I won\u2019t quibble. So good!I agree with all the sesame oil naysayers. The dish would be better without it. I believe it mutes the fresh taste of the basilGreat & easy! Natalie made it too!I used shredded leftover dark meat chicken. Plus chicken thighs cut up into bite size pieces. I added the shredded chicken after everything came together and it was simmering. I loved the shredded chicken addition. It held the sauce much better and worked well with the veggies.Mistakes were made, but it was still delicious!\nI accidentally used rice vinegar instead of rice wine-I added a tiny bit more brown sugar to compensate. Also used regular soy instead of low sodium so it was a bit salty. I used about 2 tablespoons of ginger paste instead of fresh. I served with microwave steamed mixed vegetables instead of rice. 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