Ingredients
- 1/4 cup sesame oil
- 12 cloves garlic sliced
- 1 piece ginger 2 inches, thinly sliced
- 3 scallions sliced
- 3 dried red chili peppers
- 2 pounds chicken thighs cut into bite-size pieces
- 3 tablespoons water
- 1/2 cup rice wine
- 1/4 cup light soy sauce
- 4 teaspoons brown sugar
- 2 cups Thai basil leaves
Instructions
- Heat the sesame oil in a large wok or skillet over medium-high heat. Add the sliced garlic, ginger, scallions, and red chili peppers. Stir-fry until the ingredients are fragrant, about 2 minutes.
- Add the chicken pieces in a single layer. Sear the chicken until lightly browned on all sides, about 5 to 7 minutes.
- Add the water, rice wine, and light soy sauce, then sprinkle the brown sugar over the chicken.
- Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 to 20 minutes, stirring occasionally until the sauce thickens and the chicken is completely cooked.
- Stir in the Thai basil leaves during the last minute of cooking. Optionally, remove peppers before serving. Serve hot with steamed rice.