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Prep   (25 min)
1. Cut CHICKEN into 1/8 inch thick slices about 1-1/2 inch long.
2. Chop GARLIC fine.
3. Chop SHALLOTS small, cut CARROT into sticks about 1/8 inch square by 1-1/2 inch long, cut LONG BEANS into 1-1/2 inch lengths, mix all.
4. Core CHILIS and cut into narrow strips.
5. Remove BASIL LEAVES from stems and keep them soaking in cold water until needed.
6. Mix All + Items.
Run   (15 min)
7. In a wok or spacious sauté pan heat OIL over medium heat and fry Garlic stirring until starting to color.
8. Stir in Chicken and fry stirring until the raw color is completely gone.
9. Stir in the Vegetable mix and fry stirring until coated with oil, then stir in the Sauce mix and bring to a simmer. Cover and simmer until carrots are crisp tender.
10. Just before serving stir in Chili and heat well. Take off heat, drain Basil Leaves and fold in. Serve hot with rice.