In a bowl, combine soy sauce, sesame oil, rice wine, and brown sugar (if using). Mix well and set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and sear until browned on all sides, about 5-7 minutes.
Add the garlic and ginger slices, stir fry for another minute until fragrant.
Pour in the soy sauce mixture and water. Bring to a simmer.
Cover and let it simmer for about 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Add the fresh basil leaves and stir to combine.
Serve hot over steamed rice, garnished with sliced scallions.
Enjoy!
