Bone and skin the chicken breast and thigh. You should have about 1/2 pound of meat. Cut the meat into 1-inch chunks and then finely chop it with a cleaver, or slice it into thin, bite-sized pieces. Set aside.

Heat a wok or large, deep skillet over medium-high heat. Add the oil and swirl it to coat the surface. Drop a piece of the garlic into the pan. If it sizzles immediately, the oil is ready. Add the garlic and toss briefly. Add the minced chili and toss until the garlic begins to turn golden, about 15 seconds. Add the chicken and stir-fry until it changes color, about 1 minute.

Add the fish sauce, water, and soy sauce and stir-fry to combine well with the meat, about 1 minute. Add the sugar and stir-fry another 30 seconds. Add the basil and sliced chilies and toss and stir-fry until the basil begins to wilt. Transfer the chicken mixture to a serving bowl and serve hot with rice.

flavor, both spicy and sharp. 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. 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.