A flavorful twist on a classic chicken dish, infused with aromatic herbs and a savory sauce.
Heat the sesame oil in a wok over medium-high heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the garlic and ginger, and sauté until fragrant.
Stir constantly to avoid burning the garlic.
Add the chicken pieces and cook until they are no longer pink.
Cut the chicken into even pieces for uniform cooking.
Mix the soy sauce, rice wine, and sugar in a bowl, then pour over the chicken.
Stir the sauce well to dissolve the sugar completely.
Simmer the chicken in the sauce until it thickens.
Stir occasionally to prevent the sauce from sticking to the pan.
Add the basil and scallions, and cook for an additional 2 minutes.
Add the herbs at the end to retain their fresh flavor.
Serve the chicken over steamed rice and enjoy.
Garnish with extra scallions for a fresh touch.
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