- Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add 2 cups of water and bring the mixture to a boil over high heat.
- In a medium bowl, combine the broth, soy sauce, fish sauce, and brown sugar. Whisk to combine the sauce and set aside.
- 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.
- Peel and mince the garlic and shallot. Quarter the jalapeño pepper lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice and set aside.
- Heat a large skillet over high heat. Once the skillet is hot, add oil and swirl to coat the bottom.
- Add chicken and stir-fry for 2-3 minutes, then add the garlic, shallot, and jalapeño. Continue cooking on high heat for 2-3 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.
- Add the baby spinach (one handful at a time) and basil to the skillet and stir until wilted.
Try to find Thai basil at your local Asian grocery store. Thai basil has more of a peppery flavor and really compliments the spices in the sauce! If you can’t find Thai basil, regular basil will do just fine!