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.