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Place a frying pan or wok over medium heat. Preheat for five minutes.
Cook the ground chicken through; remove from the pan and set aside.
Add garlic, ginger, carrots, soy sauce, red pepper flakes, and chicken stock to the pan and cook until the carrots are crisp-tender - about 3 minutes. Add the chicken back to the pan.
Add basil. remove from heat and allow to sit for 2 minutes. Serve immediately over rice, cauliflower rice, or zoodles (zucchini noodles).