Mince the garlic and chilies together into a rough paste using a knife or mortar and pestle; this is the flavor base for the whole dish.
In a small bowl, whisk together the tamari, dark soy sauce, sugar, and water until the sugar dissolves. Set aside.
Heat the oil in a wok or large skillet over high heat until shimmering. Add the garlic-chili paste and stir-fry for 30 seconds until fragrant, then add the ground chicken. Break it up with a spatula and cook for 4-5 minutes until browned and mostly cooked through.
Pour in the sauce mixture and stir-fry for another 2 minutes, letting the chicken finish cooking and the sauce reduce slightly so it clings to the meat.
Remove from heat, add the Thai basil leaves, and toss just until wilted, about 15 seconds — the residual heat is enough, overcooking turns the basil dark and bitter.
Spoon over hot jasmine rice with cucumber slices on the side to cool the palate.
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