Ingredients
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1/3 cup sesame oil
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20 garlic cloves, minced (yes, twenty!)
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10 slices thin fresh ginger
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2 serrano peppers, thinly sliced with seeds
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2 lbs chicken breasts or 2 lbs chicken thigh pieces, cut up into bite-size pieces
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1/3 cup soy sauce
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1/3 cup rice wine
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3 tablespoons sugar
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2 cups Thai basil
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1 cup of 1-inch sections scallion
Instructions
- Heat up the sesame oil in a wok or a large skillet on high heat.
- Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
- Add the chicken pieces and cook until it's white in color, about 5 minutes.
- Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
- Bring to a boil, then turn down the heat to low.
- Let cook, uncovered, until sauce thickens, about 30 minutes.
- Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
- Serve over steamed rice.