in a bowl, toss the chicken with cornstarch, shaoxing wine, and salt. let marinate for 15-30 minutes while you prep the other ingredients
mix together sauce of soy sauce, shaoxing wine, sesame oil, dark soy sauce, black vinegar, and monkfruit sweetener, adjust to taste
heat up neutral oil in a pan over medium heat and stir-fry aromatics (garlic, ginger, chilis) until fragrant ~1-2 minutes. if the garlic is browning too quickly, turn heat to medium-low
move aromatics to the side of the pan and add the chicken in a single layer and sear until mostly browned, about 2-3 minutes per side. add additional oil as needed
pour in the sauce and stir well to coat. let simmer uncovered for 3-4 minutes until the sauce thickens and clings to the chicken
turn off heat and fold in the thai basil leaves
serve with rice!