- Heat oil in a large wok or claypot, and then add garlic and ginger. Stir fry for about 1 min.
- Add chicken and continue to cook the chicken on medium heat for about 10 mins until it is browned on all sides.
- Let it simmer for 20 mins for the sauce to evaporate and thicken. The sauce should have a velvety coat around the chicken.
- Add basil in and let it simmer for 1 min with the lid on.
- Dish out and serve with a hot bowl of rice.