INGREDIENTS

3 tablespoons sesame oil

2-3 inch piece ginger, peeled & sliced (approx. 12)

12 cloves garlic, peeled & chopped

4 whole scallions, trimmed cut into 1inch pieces

3 dried chillies or 1 teaspoon chilli flakes

2 lbs chicken thighs (bones) cut into bitesize pieces

1 tablespoon sugar

½ cup rice wine

¼ cup light soy sauce

2 cups fresh Thai basil leaves (or regular basis)

METHOD

Step 1: Heat frying pan over high heat and add 2 tablespoons sesame oil. When oil shimmers, cook chicken until fragrant, browned & crisping at edges. (5-7 mins)

Step 2: Add remaining oil and allow to heat through. Add ginger, garlic, scallions and peppers

Step 3: Add sugar and stir to combine. Then add rice wine, soy sauce and bring just to a boil. Lower heat, simmer until sauce has reduced and started to thicken. Approx 15 mins.

Step 4: Turn off heat, add basil and stir to combine. Serve with white rice.