2 tbsp coconut oil
10 cloves garlic, chopped into large chunks
1″ fresh ginger, sliced into matchsticks
2 lbs boneless, skinless chicken thighs, cut into bite-sized chunks
Sauce:
1/4 cup sweet rice wine (michiu, sake, or mirin)
2 tbsp toasted sesame oil
2 tbsp tamari (coconut aminos okay)
1 tbsp fish sauce
1 tbsp honey or coconut palm sugar
20-25 Thai basil leaves (sweet basil okay)
1. In a wok, heat the coconut oil over medium-high heat until shimmering, about 2 minutes. Add the garlic and ginger and stir-fry until aromatic, about 1 minute. Add the chicken and stir together to incorporate the ingredients; saute, stirring every couple minutes, until the thighs start to brown, about 4 minutes.
2. Add the sauce ingredients, stirring to incorporate. Simmer and reduce the sauce until the sauce is nearly gone, stirring every couple minutes, about 10 minutes total. Just as the sauce disappears and the chicken starts to sizzle, remove from heat, stir in the basil leaves, and serve with white rice or cauliflower rice.