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Blanch chicken chunks in hot water then drain well.
Heat up 2 tablespoons of sesame oil with ginger and garlic in a cold wok (or a deep frying pan) over a medium heat. Fry until the ginger becomes slightly brown.
Stir in drained chicken. Fry for 1 minute or so.
Add rice wine, light soy sauce, dark soy sauce, and rock sugar.
Cover the wok with a lid (keep medium heat). Cook for about 5 minutes.
Put in bell pepper and scallions, then cover and cook for a further 2 minutes.
Uncover the wok and turn up the heat. Stir around until most of the liquid is evaporated and the chicken is coated evenly by the remaining sauce.
Turn off the heat. Stir in the remaining 1/2 tablespoon of sesame oil and basil leaves. Cover the wok for 1 minute.
Dish out and serve with plain rice.