Three Cup Chicken - Small Batch

The name "Three Cup Chicken" comes from the original full size recipe that uses one cup of each -  rice wine, sesame oil, and soy sauce - thus "Three Cup". This is a smaller version.

1⁄3 cup sesame oil
7  garlic cloves, minced
5  slices thin fresh ginger
2  serrano peppers, seeded and halved
2  lbs. chicken breasts or 2 lbs. chicken thigh pieces, cut up into bite-size pieces
1⁄3 cup soy sauce
1⁄3 cup rice wine
3  tablespoons honey
2  cups Thai basil
1  cup of 1-inch sections scallion
     Heat up the sesame oil in a wok or a large skillet on high heat.
     Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
     Add the chicken pieces and cook until it's white in color, about 5 minutes.
     Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
     Bring to a boil, then turn down the heat to low.
     Let cook, uncovered, until sauce thickens, about 30 minutes.
     Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
     Serve over steamed rice.