3garlic cloves, coarsely chopped2small red chillies (or more, to taste), coarsely chopped, seeds removed (optional)2 tbspgrapeseed oil2skinless chicken breasts (200gm each), removed form the refrigerator 5 minutes before cooking and thinly sliced across the grain4long red chillies, thickly sliced60 ml (¼ cup)chicken stock1 1/2 tbsplight soy sauce1 tbspdark soy sauce1 tspcaster sugar1 cup(loosely packed) Thai basil leavesSteamed rice, to serve
Pound garlic and small chillies with a mortar and pestle (or process in a small food processor) to a paste and set aside.
Heat a large wok over high heat, add half the oil, half the chicken and half the long chillies, and stir-fry until chicken is seared and a little coloured at the edges (2-3 minutes). Set aside and repeat with remaining oil, chicken and chillies.
Add garlic and chilli paste to pan and cook until fragrant (1 minute), then return chicken to pan along with stock, soy sauces and sugar, and stir occasionally until well coated and a thin sauce forms (1-2 minutes). Season to taste, stir in basil and serve with steamed rice