1/3 cup sesame oil
20 garlic cloves, minced (yes, twenty!)
10 slices thin fresh ginger
2 serrano peppers, thinly sliced with seeds
2 lbs chicken breasts or chicken thigh pieces, cut up into bite-size pieces
1 cup soy sauce
1 cup rice wine
9 tablespoons sugar
2 cups Thai basil
1 cup of 1-inch sections scallions
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 medium.
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.