If you can find Holy Basil at the Asian Market, definitely get that. Other basil will work, but not as well. This is a dish that can be put together and on the table within 30 minutes.
3 to 4 tablespoons oil
3 Thai bird chilies 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
1/3 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.