Step 1

If serving with rice, start that first.

Step 2

Heat up a pan or wok to med-high heat.  Add 1 tablespoon of oil and the shallots, stir for 2 minutes.

Step 3

Add garlic and hot peppers stir for 2 minutes more until shallots are lightly brown on the edges.  Scoop out into a bowl and set aside.

Step 4

Without cleaning out the pan, add 1 tablespoon of oil, turn the heat to high, add ground chicken, black pepper, and salt.  Stir fry a couple of minutes until the chicken is cooked and starting to brown.  Sprinkle coconut sugar, soy sauce, fish sauce over the chicken and stir until incorporated.

Step 5

Add the red bell pepper strips and the shallot mixture.  Cook for about a minute, just enough to warm, keeping the peppers tender crisp.  Add basil leaves and turn the heat off.

Step 6

Serve over jasmine rice.  Season with more soy sauce if desired.