Ingredients
1tbspvegetable oil
1½lbchicken thighs,skinless, boneless, and cut into chunks
½cupsesame oil
10slicesfresh ginger
2garlic cloves,sliced
½cupdry sherry
⅓cupsoy sauce
¼cupwater
3tbspwhite sugar
½cupThai basil leaves,fresh
3red chilies,whole, dried
Preparation
Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook for about 5 minutes, until lightly browned on all sides. Remove chicken from skillet and set aside.
Heat sesame oil in skillet, then add ginger and garlic. Cook and stir for about 30 seconds, until the ginger begins to brown.
Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, until there is only ¼ cup of liquid left in the skillet.
Stir in the basil and chiles, and increase heat to medium. Continue cooking until the liquid is almost gone.
Serve with noodles or rice. Enjoy!
