Heat vegetable oil in a large skillet over medium-high heat.

Add chicken pieces to the skillet.

Cook chicken until lightly browned on all sides, about 5 minutes.

Remove chicken from skillet and set aside.

Heat sesame oil in the same skillet.

Add ginger and garlic to the skillet.

Cook and stir until the ginger begins to brown, about 30 seconds.

Return the reserved chicken to the skillet.

Stir in sherry, soy sauce, water, and sugar.

Bring the mixture to a boil, then reduce heat to medium-low.

Simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes.

Stir in the basil and chiles.

Increase heat to medium.

Continue cooking until the liquid is almost gone.