Cut 6 chicken thighs into bite sizes. Heat 1/2 cup cooking oil (also can use sesame oil) in a medium pot. Add few gloves of garlic, then chicken. Cook on high till chickens turn light brown. Then, add 1/2 cup Asian cooking wine, 1/2 cup soy sauce. Don’t add any water. Cook on high till juice reduced in half. Add some Asian basil leaves, some sugar to your taste. Cook and reduce down more as you like.
Serve on steamed rice or wrap with tortillas.
This tortilla only 6g net carbs 👍🏼
Note: three cups are for equal measurements of oil, cooking wine and soy sauce, depending on how much chicken meat that you are going to cook. Since I used less chicken here, so I only use 1/2 cup of each.
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