- ½ C soy sauce
- ½ C mirin or dry sherry
- 1½ TBS packed brown sugar
- 2¼ LB boneless skinless chicken thighs (trimmed and cut into 2-inch pieces)
- 4 TBS vegetable oil
- 1 3″ piece ginger (peeled and minced or grated)
- 18 garlic cloves (minced)
- ½ TSP red pepper flakes (optional)
- 9 green onion (white and green parts separated and sliced into thin rounds)
- 1½ TBS water
- 1½ TSP cornstarch
- 1½ C Thai basil leaves (rolled and sliced into 1/4″ strips)
- 1½ TBS toasted sesame oil
Whisk soy sauce, wine, and sugar together in medium bowl. Add chicken and toss to coat then set aside.
Heat vegetable oil, ginger, garlic, and pepper flakes in 12-inch nonstick skillet over medium-low heat. Cook, stirring frequently, until garlic is golden brown and beginning to soften.
Add chicken and marinade to skillet, increase heat to medium-high, and bring to simmer. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Stir in scallion whites and continue to cook until chicken registers about 200 degrees, 8 to 10 minutes longer.
Whisk water and cornstarch together in small bowl, then stir into sauce. Simmer until sauce is slightly thickened, about 1 minute. Remove skillet from heat. Stir in basil, sesame oil, and scallion greens. Transfer to platter and serve.
Yields 6 servings. 327 calories per serving.