A delicious and aromatic dish featuring tender chicken pieces and Thai basil leaves tossed in a flavorful sauce, served over udon noodles.

Scale

3 tbsp Chinese cooking wine

2 tbsp all-purpose soy sauce

1 tbsp dark soy sauce

1 tbsp brown sugar

1 tbsp sesame oil

2 tbsp oil

500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces

1 tbsp freshly minced ginger

1 tbsp freshly minced garlic

450 g (1 lb) udon noodles, prepared as per the packet instructions

2 firmly packed cups (100 g) Thai basil leaves

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In a bowl, combine Chinese cooking wine, soy sauces, brown sugar, and sesame oil. Stir until the sugar dissolves.
Heat oil in a pan over medium heat and sauté the chicken with ginger and garlic until cooked through.
Add the sauce mixture to the pan and simmer for 5-7 minutes, allowing the chicken to absorb the sauce.
Toss in the cooked udon noodles and Thai basil leaves. Stir to combine and heat through.
Serve hot and enjoy!

– For a spicier version, add sliced red chili peppers to the dish.

– Substitute chicken with tofu for a vegetarian option.