1/3 cup sesame oil
1/3 cup soy sauce
1/3 cup rice wine
1 whole garlic, minced
1/2 thumb sized ginger, thinly sliced
2 pcs red peppers, thinly sliced
3 tbsp brown sugar
Handful of Thai basil
Add chicken and brown on all sides in high heat. (Make sure you use high heat. I cooked this too low and did not brown it long enough.)
Add soy sauce, rice wine and sugar then bring to a boil.
Turn heat to low and simmer for 30 minutes, add water if the sauce dries out.
Turn heat to high then add Thai basil, cook for 3 more minutes until sauce nearly dries out.