Cut turkey breast into 1 inch cubes and cut carrots into 1/2 inch thick discs.

Heat a crock pot until hot and add 1 Tbsp of canola oil. Sear the turkey breast until just brown.

Add light soy sauce, dark soy sauce, sesame oil, Shaoxing cooking wine, garlic, ginger and enough water to cover the turkey.

Bring the pot to a boil and then reduce heat and simmer for 20 minutes.

Remove the lid and continue to simmer, letting the sauce reduce.

Optional: once the sauce is reduced, create a slurry with the cornstarch and water, add slurry to the pot to thicken the sauce.

Add basil leaves to the pot and serve.