Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.
1 cup basmati rice
2 cup water
Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
2 jalapeño peppers
2 (5 oz) pkgs baby spinach
4 small pkgs fresh basil
In a medium bowl, combine the broth, soy sauce, fish sauce, and brown sugar. Whisk to combine the sauce and set aside.
8 fl oz (1 cup) chicken or vegetable broth
¼ cup soy sauce
4 tsp fish sauce
4 tsp brown sugar
Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
Roughly chop the chicken thighs into ½-inch pieces.
1 ½ lb chicken thighs, boneless skinless
Peel and mince the garlic and shallot. Quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeños with a spoon. Finely dice and set aside. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
4 cloves garlic
Heat a large skillet over high heat.
Once the skillet is hot, add oil and swirl to coat the bottom.
¼ cup extra virgin olive oil
Add chicken and stir-fry for 3-4 minutes, then add the garlic, shallot, and jalapeño. Continue cooking on high heat for 3-4 more minutes, stirring often.
Chop the baby spinach into small pieces.
Pour the sauce into the skillet. Cook on high, stirring often, until the sauce thickens and glazes the meat, 8-12 minutes. Remove from heat.
Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Reserve a few leaves for garnish.
Add the baby spinach (one handful at a time) and basil to the skillet and stir until wilted.
To serve, divide the rice and chicken between bowls. Garnish with reserved basil and enjoy!