Ingredients

• 1 3/4 cups jasmine rice
• 1 tablespoon peanut oil
• 5 cloves garlic, finely chopped
• One 1-inch piece fresh ginger, peeled and sliced into thin coins
• 1 pound boneless, skinless chicken thighs (about 6), cut into 1/2-inch pieces
• 1/4 cup light soy
• 1/4 cup Shaohsing rice wine or dry sherry
• 1/4 cup toasted sesame oil (see Cook's Note)
• 1 tablespoon brown sugar
• 1 small handful Thai basil leaves, or Italian basil, plus extra for garnish
• 1 tablespoon peanut oil
• 2 cloves garlic, finely chopped
• Two 6-ounce bags baby spinach leaves
• Pinch sea salt
• 1 medium red Fresno chile, seeded and sliced into rings, for garnish

Instructions

1. For the rice: Rinse the jasmine rice until the water runs clear, to remove excess starch. Place the rinsed rice in a heavy-bottomed saucepan and add 2 1/2 cups water. Bring to a boil, cover tightly with a lid and reduce the heat to low. Cook for 15 to 20 minutes. Remove from the heat, keep covered and set aside until ready to serve.
2. For the chicken: Meanwhile, heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns.
3. Add the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes. Turn off the heat, stir in the basil leaves and allow them to wilt slightly.
4. For the spinach: In a separate pan or another wok, heat the peanut oil over medium-high heat. Add the garlic and saute until fragrant. Add the spinach leaves and toss with tongs, or chopsticks until wilted (adding a splash of water to facilitate cooking if desired), 2 to 3 minutes.
5. When ready to serve, uncover the pan of steamed rice. Using a fork, fluff up the rice and divide among 4 plates. Serve with a generous portion of the chicken, garnish with chile rings and more basil leaves, if desired. Serve the spinach on the side.