- Wash and dry the basil leaves well. 2. Peel the garlic clove, wash the chili peppers, point\ cut them and grind them together and then transfer to a wok or large pan.
- Season with oil and brown over very low heat.
- In the meantime, clean and shred the roast chicken or cut the breast into shreds, toss in the wok and after 6-7 minutes, add the basil.
- Let the leaves wilt, switch of the flame and serve the chicken immediately garnished with a few basil leaves.