2 tbsp coconut oil
10 cloves garlic, chopped into massive chunks
1″ recent ginger, sliced into matchsticks
2 lbs boneless, skinless rooster thighs, reduce into bite-sized chunks
Sauce:
1/4 cup candy rice wine (michiu, sake, or mirin)
2 tbsp toasted sesame oil
2 tbsp tamari (coconut aminos okay)
1 tbsp fish sauce
1 tbsp honey or coconut palm sugar
20-25 Thai basil leaves (candy basil okay)
1. In a wok, warmth the coconut oil over medium-high warmth till shimmering, about 2 minutes. Add the garlic and ginger and stir-fry till fragrant, about 1 minute. Add the rooster and stir collectively to include the substances; saute, stirring each couple minutes, till the thighs begin to brown, about 4 minutes.
2. Add the sauce substances, stirring to include. Simmer and cut back the sauce till the sauce is almost gone, stirring each couple minutes, about 10 minutes complete. Simply because the sauce disappears and the rooster begins to sizzle, take away from warmth, stir within the basil leaves, and serve with white rice or cauliflower rice.
