700g skinless, boneless chicken thighs, cut into chunks
120ml sesame oil
10 slices fresh root ginger
2 cloves of garlic, sliced
120ml dry sherry
80ml soy sauce
40g caster sugar
20g fresh Thai basil leaves
3 dried whole red chillies 🌶
Method Prep:20min › Cook:40min › Ready in:1hr
Heat vegetable oil in a large pan over medium-high heat. Add chicken thighs and cook until lightly browned on all sides, about 5 minutes. Remove chicken from pan and set aside.
Heat sesame oil in the pan, add ginger and garlic. Stir fry until root ginger begins to brown, about 30 seconds. Stir in the chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only a small amount of liquid left, about 20 minutes.
Stir in the basil and chillis and increase heat to medium. Continue cooking until the liquid is has almost gone.