Instructions

1. 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.
2. In a medium bowl, combine the broth, soy sauce, fish sauce, and brown sugar. Whisk to combine the sauce and set aside.
3. 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.
4. Roughly chop the chicken thighs into ½-inch pieces.
5. 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.
6. Heat a large skillet over high heat. Once the skillet is hot, add oil and swirl to coat the bottom.
7. 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.
8. Chop the baby spinach into small pieces.
9. 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.
10. Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.
11. Add the baby spinach (one handful at a time) and basil to the skillet and stir until wilted.