Three-Cup Chicken Udon Stir-Fry

Steps

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1. 1
   Cut the chili and ginger, then dice the chicken into small pieces so it will mix easily with the noodles later.
   ▶ ≈0:09
2. 2
   Heat the pan and add the garlic (add as much as you like), then once fragrant, place the chicken skin-side down and sear until browned.
   ▶ ≈0:17
3. 3
   Once the skin is nicely browned, flip the chicken over and add the chili to stir-fry together.
   ▶ ≈0:31
4. 4
   Pour in the rice wine, then add the sugar and caramelize it for fragrance, followed by the soy sauce and sesame oil, tossing everything together to coat evenly and finish the three-cup sauce base.
   ▶ ≈0:38
5. 5
   Boil the udon noodles to your preferred texture, then add them straight into the pan and quickly toss with the sauce.
   ▶ ≈0:44
6. 6
   Finally, add a generous amount of Thai basil, toss to combine, and serve.
   ▶ ≈0:50