2poundsboneless skinless chicken thighscut into bite-size pieces
1tablespoonlight brown sugar
¼cuplight soy sauce
2ouncesfresh basil leavestorn if large
3cupshot cooked rice(about 1 cup dry rice)
Heat a large skillet or wok over high heat until hot. Add 2 tablespoons oil, ginger, garlic, green onions, and red pepper flakes; cook and stir until fragrant, 1 to 2 minutes.
Scrape aromatics to the side of the skillet. Add remaining oil and swirl to distribute. Add chicken; cook and stir until browned and beginning to crisp, about 7 minutes.
Add sugar, rice wine, and soy sauce; stir to combine, scraping up any browned bits, and bring to boil. Lower heat and keep at a high simmer until sauce has thickened to a sticky, deep golden brown, 12-15 minutes. (recipe note #1)
Turn off heat and stir in basil. Serve with hot cooked rice.
If your sauce is thickening too quickly, reduce the heat instead of the braising time. You want to allow the flavors to fully permeate and tenderize the chicken.
Note that you'll need to cook rice according to package directions to be hot when the rest of the dish is ready to serve. I recommend long grain white rice or brown basmati.