INGREDIENTS:

• 1 cup jasmine rice (I use packaged rice to save a little time).

• 1/2 cup chicken stock

• 3 tablespoons reduced sodium soy sauce

• 1 tablespoon fish sauce

• 2 tablespoons light brown sugar

• 1 1/2 tablespoons unseasoned rice vinegar

• 2 tablespoons vegetable oil

• 3 cloves garlic, minced

• 2 shallots, thinly sliced

• 1 to 3 red thai chili pepper depending on how spicy you want it, thinly sliced

• 1 1/2 pounds chicken breast

• 1 1/2 cups packed fresh basil leaves

DIRECTIONS:

1. Cook rice according to package instructions; set aside.

2. In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar; set aside.

3. Heat vegetable oil in a large skillet over medium heat. Add garlic, shallots and chili pepper. Cook, stirring frequently, until fragrant, about 1-2 minutes.

4. Add chicken breast and cook until browned and almost cooked through, about 5 minutes; drain excess fat.

5. Stir in stock mixture and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes. Stir in basil until just wilted, about 30 seconds.

6. Enjoy over rice!