Instructions: Place the garlic and whole chilies in a mortar and pound to a paste, or mince finely with a knife.

Place a large wok over high heat. When it is hot, add the oil and swirl gently to coat the pan. Toss in the garlic and chilies and stir-fry for 30 seconds, or until the garlic is just golden. Add the chicken and stir-fry for 3 to 4 minutes, or until the chicken has turned white throughout, using your spatula to separate any clumps and to press the meat against the hot wok. Add the cayenne chilies, if using, the fish sauce, soy sauce, sugar and pepper, and stir-fry briefly. Add the holy basil, if using, and stir-fry until wilted, about 1 1/2 minutes, then turn out onto a large plate or shallow serving dish. If using Asian or sweet basil, after adding the herbs, just give the dish one good stir, then turn it out onto the platter. Serve immediately.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

Note: Holy basil has little flavor until it is cooked, after which it becomes intense and wonderful. If using Asian or sweet basil, add them at the last minute.

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