Pound the garlic and chilies in a mortar and pestle (if you don't have one, you can mince them with a knife but the mortar & pestle help bring out the oils & flavor of the garlic & chili ).

Heat your wok or pan on high heat, and add about 1.5 tablespoons of oil to the pan.

When the oil is hot, add the chilies and garlic & chopped shallots. Stir fry them for about 30 seconds or until they become fragrant. Don't let them burn or get too dry.

Add in your chicken. Keep stir-frying continuously. At this point you want to continue to stir and cook your chicken until it's just about 1/2 way cooked, this should take about 2 - 3 minutes. If it starts to get dry, add just a tiny splash of water.

Add the string beans, followed by the sauces. Keep stir-frying for about another 30 seconds.

Grab your Thai basil, toss it into the pan, fold it into the chicken, and then immediately turn off the heat. Serve with some steamed jasmine rice.