2 lbs. boneless, skinless chicken thighs trimmed of fat and cut into large 1 1/2-2" pcs.
6 -8 cloves garlic, peeled & smashed
2 scallions, cut into 2" sections
2-3 dried red chiles
5 slices ginger
3 tbsp. toasted sesame oil
1/4 cup soy sauce
1/4 cup rice wine
1 1/2 tbsp. sugar
1/2 cup water
2 cups fresh whole Taiwan or Thai basil leaves
1-2 fresh red jalapeño or Fresno chiles, seeded & cut into rings or slices
1. Heat 3 tbsp. of sesame oil in a wok or saute pan over medium-low heat. Add garlic, scallions, dried red chiles and ginger slices. Saute for about 5 minutes or until ginger & garlic are lightly browned.
2. Turn the heat up to high and add the chicken. Saute for about 5 minutes per side or until lightly browned.
3. Add the soy sauce, rice wine, sugar, and water and bring to a boil. Reduce heat to low, cover & simmer for 30-40 minutes, stirring occasionally. Turn heat up to high and bring chicken back up to a boil; stir in basil leaves & cook for about 30 seconds or until just wilted. Turn off heat, pour chicken onto a serving platter and garnish with the fresh red chiles. Serve with steamed white rice.