Heat sesame oil in a wok or large skillet over high heat.

Add minced garlic, fresh ginger slices, and thinly sliced serrano peppers.

Stir-fry until fragrant, about 2 minutes.

Add chicken pieces and cook until white in color, about 5 minutes.

In a bowl, combine soy sauce, rice wine, and sugar.

Pour the sauce over the chicken.

Bring to a boil, then reduce heat to low.

Simmer uncovered until the sauce thickens, about 30 minutes.

Return heat to high, add Thai basil and scallions.

Cook for another 2 minutes.

Serve over steamed rice.