Heat a wok over high heat and add 2 tablespoons sesame oil. When the oil shimmers, add the ginger, garlic, scallions, and peppers, and cook until fragrant, approx. 2 minutes.
Scrape the aromatics to the sides of the wok, add remaining oil and allow to heat through. Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges, approx. 5 to 7 minutes.
Add sugar and stir to combine, then add the rice wine and soy sauce, and bring just to a boil. Lower the heat, then simmer until the sauce has reduced and started to thicken, approx. 15 minutes.
Turn off the heat, add the basil and stir to combine. Serve with white rice.
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|Serving Size: 1 Serving (1346g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 693 (39%)|
|Amt Per Serving||% DV|
|Total Fat 77g||103 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 27.1g|
|Polyunsanturated Fat 26.2g|
|Cholesterol 753mg||232 %|
|Sodium 2559.8mg||88 %|
|Potassium 3030.7mg||80 %|
|Total Carbohydrate 43.5g||13 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 38.4g|
|Protein 189.5g||271 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1769
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