Three-Cup Sesame Chicken with Thai Basil

By Sprig Originals ✓ · cooked up in Sprig

A keto take on Taiwan's beloved san bei ji: chicken thighs braised hard in toasted sesame oil, soy sauce and rice wine until the sauce reduces to a glossy, garlicky glaze, then finished with a huge handful of Thai basil that wilts into the pan. A sugar-free sweetener stands in for the usual rock sugar, and buttery cauliflower rice soaks up every drop.

Ingredients

• 2 lb boneless skinless chicken thighs, cut into 2-inch pieces
• 1/2 tsp kosher salt
• 1/4 tsp white pepper
• 3 tbsp toasted sesame oil
• 1 tbsp avocado oil
• 2 inch piece fresh ginger, peeled and cut into thin coins
• 10 clove garlic, peeled and left whole
• 4 whole dried red chiles, halved
• 4 whole scallions, cut into 2-inch lengths, white and green parts separated

• 1/4 cup soy sauce or tamari
• 1/3 cup dry sherry
• 1/2 cup unsalted chicken broth
• 1 1/2 tbsp granulated monk fruit–erythritol sweetener
• 2 cup Thai basil leaves, loosely packed

• 20 oz riced cauliflower, fresh or frozen
• 3 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1 tbsp toasted sesame seeds

Instructions

1. Pat the chicken thigh pieces very dry with paper towels and toss with 1/2 teaspoon kosher salt and the white pepper. Let them sit at room temperature while you prep the aromatics — dry chicken is what gives you browning instead of steaming.
2. Heat a 12-inch skillet or wok over medium heat and add the sesame oil and avocado oil. Add the ginger coins, whole garlic cloves and dried chiles and fry gently for 3 to 4 minutes, stirring often, until the ginger edges curl and the garlic turns pale gold. Do not let the garlic darken past golden or the sauce will taste bitter.
3. Turn the heat to medium-high and add the chicken in a single layer along with the scallion whites. Sear undisturbed for 4 minutes, then turn the pieces and sear 3 minutes more, until most surfaces are browned.
4. Pour in the soy sauce, sherry, chicken broth and sweetener. Stir to dissolve the sweetener and scrape up any browned bits from the pan bottom. Bring to a boil, then reduce to a steady simmer, cover, and cook for 8 minutes.
5. Uncover, raise the heat to medium-high, and boil the sauce down for 6 to 9 minutes, stirring and turning the chicken every minute or two, until the liquid is reduced to a syrupy glaze that coats the pieces and the chicken registers 175°F on an instant-read thermometer.
6. While the chicken reduces, melt the butter in a second large skillet over medium-high heat. Add the cauliflower rice and 1/2 teaspoon salt and cook, stirring occasionally, for 6 to 8 minutes, until the moisture has cooked off and some grains are lightly browned. Keep warm.
7. Kill the heat under the chicken, add the Thai basil and scallion greens, and toss for about 30 seconds until the basil just wilts into the glaze. Taste and add a splash more soy sauce if needed.
8. Spoon the cauliflower rice into shallow bowls, top with the chicken and all the pan glaze, and scatter with toasted sesame seeds. Serve immediately, while the basil is still fragrant.

Chef's tips

Nutrition (per serving, estimated)

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