Step 1

Cook rice according to package instructions; set aside.

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 6

Divide rice into bowls. Top with chicken mixture.*

Step 7

Serve immediately.