1c jasmine rice (or brown)

1/2c chicken stock

3T coconut aminos

1T fish sauce (optional)

1.5T light brown sugar

1.5T unseasoned rice vinegar

2T vegetable or olive oil

3 cloves garlic, minced

2 shallots, thinly sliced

1 red Thai chili pepper, thinly sliced (or serrano or jalapeno)

1 1/4 lbs ground chicken

1.5c packed fresh basil leaves

Starch to thicken sauce (corn or potato, optional)

Cook rice.

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

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

Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in stock mixture and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes. Optionally thicken with water and starch.

Stir in basil until just wilted, about 30 seconds.

Divide rice into bowls, top with chicken mixture and serve.