The original version of this recipe – which includes one cup each of rice wine, soy sauce and sesame oil – went viral in 2020 for how easy it is to make and how absolutely delicious it is. My family has food allergies, but I didn’t want to miss out! So, I subbed coconut aminos for the soy sauce and pre-cubed chicken breasts for the bone-in chicken thighs, omitted the sugar (I find coconut aminos to be sweet enough) and used the white wine I had on hand instead of rice wine. This truly tastes like takeout from the best takeout joint in town – and if you make the freezer meal version, it’s as simple as emptying the contents into a saute pan and cooking the chicken through. Serve over rice with some fresh basil if you have it. Perfection!
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- Saute pan
- 2 tbsp sesame oil (check that it's pure sesame, no soy)
- 1 1-inch piece of fresh ginger, peeled and sliced
- 10 whole peeled garlic cloves
- 4 green onions, trimmed and sliced (white and green parts)
- 1 ½ pounds chicken breasts, cubed
- 1 cup dry white wine or rice wine
- 1 cup coconut aminos
- Heat oil in a large saute pan over medium-high heat.
- Add ginger, garlic and green onions and cook until fragrant.
- Add chicken and cook through until lightly brown, about 4 minutes.
- Add wine and coconut aminos and bring to a simmer.
- Cook uncovered for about 15 minutes.
- Garnish with basil and serve over white rice.
To make it a freezer meal:
- Place all ingredients listed above plus one extra tbsp of sesame oil into a freezer bag or other freezer-safe container, seal, move ingredients around until chicken is coated, and freeze for up to three months.
- Thaw in the refrigerator, pour into a saute pan and cook until chicken is cooked through and registers 165 degrees on a meat thermometer.