3 tbsp sesame oil
3 inch piece of ginger, peeled and sliced
12 cloves of garlic, peeled
4 scallions, cut into 1 inch pieces
1 tsp red pepper flakes
2 lb chicken thighs, boneless and cut into small pieces
1 tbsp light brown sugar
1/2 cup dry sherry
2 cups basil leaves
Heat wok on high, add sesame oil. Add ginger, garlic, scallions, red pepper flakes and cook for about 2 minutes. Scrape to side of wok.
Add remaining sesame oil and heat, then add chicken and cook until browned and starting to get crispy, about 5-7 minutes.
Add sugar and stir, add wine and soy sauce and bring to boil. Lower heat and simmer until reduced and thickened, about 15 minutes.
Turn off heat, add basic and stir. Serve with rice.