Heat a wok, over high heat, and add 2 tablespoons sesame oil.
When the oil shimmers, add the ginger, garlic, scallions and peppers; cook until fragrant; approximately 2 minutes.
Scrape the aromatics to the sides of the wok; add remaining oil and allow to heat through.
Add the chicken, and cook, stirring occasionally, until it is browned and crisping at the edges; approximately 5 to 7 minutes.
Add sugar and stir to combine; then add the rice wine and soy sauce; bring just to a boil.
Lower the heat; simmer until the sauce has reduced and started to thicken; approximately 15 minutes.
Turn off the heat and add the basil; stir to combine.
Serve with white rice.
