Ingredients:

  • 1 lb (450 g) chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 1/3 cup (80 ml) soy sauce (preferably light soy sauce)
  • 1/3 cup (80 ml) rice wine (Shaoxing wine preferred, or dry sherry)
  • 1/3 cup (80 ml) sesame oil
  • 1 tablespoon (15 g) ginger, finely chopped
  • 4 cloves garlic, minced
  • 2-3 whole Thai bird chilies
  • 1/2 cup (15 g) fresh basil leaves (Thai basil if available)
  • 2 green onions, chopped for garnish

Instructions:

  1. In a mixing bowl, combine chicken pieces with soy sauce, rice wine, and sesame oil. Let marinate for at least 15 minutes (or up to 2 hours for more flavor).
  2. While chicken marinates, chop ginger, mince garlic, and prepare bird chilies.
  3. Heat a large skillet or wok over medium-high heat. Add marinated chicken (reserve marinade) and sear until browned, about 6-8 minutes. Remove chicken from skillet and set aside.
  4. In the same skillet, add ginger and garlic; sauté until fragrant, about 1 minute. Add whole chilies and cook for another 30 seconds.
  5. Return chicken to the skillet along with reserved marinade. Bring to a simmer, then reduce heat to low. Cook for about 12-15 minutes, stirring occasionally.
  6. Stir in fresh basil leaves in the last 5 minutes of cooking until wilted. Taste and adjust seasoning, if needed.
  7. Serve hot, garnished with chopped green onions.