| 1 | Bone and skin the chicken breast and thigh. |
| 2 | You should have about ?pound of meat. |
| 3 | Cut the meat into 1-inch chunks and then finely chop it with a cleaver, or slice it into thin, bite-sized pieces. |
| 4 | Set aside. |
| 5 | Heat a wok or large, deep skillet over medium-high heat. |
| 6 | Add the oil and swirl it to coat the surface. |
| 7 | Drop a piece of the garlic into the pan. |
| 8 | If it sizzles immediately, the oil is ready. |
| 9 | Add the garlic and toss briefly. |
| 10 | Add the minced chili and toss until the garlic begins to turn golden, about 15 seconds. |
| 11 | Add the chicken and stir-fry until it changes color, about 1 minute. |
| 12 | Add the fish sauce, water, and soy sauce and stir-fry to combine well with the meat, about 1 minute. |
| 13 | Add the sugar and stir-fry another 30 seconds. |
| 14 | Add the basil and sliced chilies and toss and stir-fry until the basil begins to wilt. |
| 15 | Transfer the chicken mixture to a serving bowl and serve hot with rice. |
| 16 | Note: graprao basil is sometimes called holy basil. |
| 17 | It has a unique, pungent flavor, both spicy and sharp. |
| 18 | The leaves are dull rather than shiny, have a serrated edge, and wilt faster than other fresh herb leaves; they must be used as soon as possible once they are purchased. |
| 19 | It is difficult to find this basil in the united states, so thai restaurants usually substitute fresh mint leaves, but any kind of fresh basil will work well. |
