Slice the chicken breasts into small pieces, set aside. Add the chilies and garlic to a mortar and mash with a pestle.

In a large non stick pan (we use a marble wok pan) on medium to medium high heat, a tablespoon or so of cooking oil, when hot, add the chicken and chili garlic mixture. Saute until the chicken has mostly turned white, a little bit of pink here and there is no problem. Season with a splash of soy sauce as desired.

Add the Thai basil and stir into the chicken.

When the basil is wilted, cover the pan and turn off the heat. Now you can get the bowls and rice ready to serve.

Remove the lid from the pan, give the chicken a stir and pour the chicken into a serving bowl. Serve family style in the center of the table and people can just take and enjoy what they want.