sauce:

• 3 tablespoons soy sauce
• 1 tablespoon corn starch (original had only 2 teaspoons, but came out too thin)
• 3/4 cup sake
• 2 tablespoons packed brown sugar

stir fry items:

• 1 tablespon grapeseed oil or other neutral high-temperature oil
• 2 pounds boneless, skinless chicken breasts or thighs, trimmed, patted dry, and cut into 1-inch strips
• 12 medium garlic cloves, halved lengthwise
• 1 bunch scallions, cut into 1 inch lengths
• 1 serrano chilli, stemmed and sliced into thin rounds (or other mild to hot pepper).
• 1/4 cup minced fresh ginger (our stash of last season's minced ginger in the fridge works fine)
• 2 tablespoons toasted sesame oil
• 3 cups lightly packed fresh basil leaves, torn if large

(A pretty standard stir-fry process)

In a small bowl, stir together the soy sauce and corn starch, then stir in the sake and sugar. (OK to put the sugar in along with the cornstarch).

Heat the wok over medium-high heat for 3 minutes or until a drop of water boils off in 1-2 seconds. Add the oil and stir to coat the wok. Add the chicken in an even layer and c ook without stiring until browned, about 5 minutes.

Add the garlic cloves and cook, stirring occasionally until the garlic is well browned and softened, about 4 minutes. Add the scallions, serrano pepper, ginger and sesame oil and cook, stirring constantly, until the callions begin to wilt, about 1 minute.

Stir the sake-cornstarch mixture to recombine, then add to the wok. Cook, stirring constantly, unitl the sauce is thickened, about 3 minutes. Off-heat, add the basil and stir until it begins to wilt, about 30 seconds. Serve immediately.

From: Milk Street magazine, may-june, 2018.