Three-cup chicken from Christopher Kimball's Milk Street Magazine, May/Jun 2018 (page 21)

  • scallions
  • soy sauce
  • basil
  • chicken thighs
  • garlic
  • fresh ginger
  • grapeseed oil
  • sake
  • serrano chiles
  • toasted sesame oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lsblackburn1 on June 07, 2019

    Great week-night dinner! Easy and delicious.

  • anya_sf on July 10, 2018

    I used about 1.25 lbs chicken and added vegetables (napa cabbage, red bell pepper, green beans) to make up the volume. I stir-fried the vegetables first, then removed them to a plate, before cooking the chicken, then added them back at the end. (The vegetables needed a bit of salt while cooking.) I used 2 Thai chilies instead of the serrano because I had them on hand. We really enjoyed this dish over rice. Next time I would use Thai basil, but regular basil worked too.

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