3 to 4 tablespoons oil 3 Thai bird or holland chilies, de-seeded (if desired) and thinly sliced 3 shallots, thinly sliced 5 cloves garlic, sliced 1 pound ground chicken 2 teaspoons sugar or honey 2 tablespoons soy sauce 1 tablespoon fish sauce ⅓ cup low sodium chicken broth or water 1 bunch holy or Thai basil leaves In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits. Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.