• Heat oil in a large saute pan over medium-high heat.
• Add ginger, garlic and green onions, season with salt, pepper and red pepper flakes and cook until fragrant, about 5 minutes.
• Add chicken and cook through until lightly brown, about 10 minutes.
• Add wine and coconut aminos and bring to a boil.
• Lower heat to medium low (keeping liquid at a simmer).
• Cook uncovered for about 15 minutes or until liquid has reduced by half.
• Remove to a serving bowl with a slotted spoon, serving extra sauce on the side.
• Garnish with basil and more red pepper flakes and serve over white rice.

To make it a freezer meal:

• Place all ingredients listed above plus one extra tbsp of sesame oil into a freezer bag or other freezer-safe container, seal, move ingredients around until chicken is coated, and freeze for up to three months.
• Thaw in the refrigerator, pour into a saute pan and cook until chicken is cooked through and registers 165 degrees on a meat thermometer.