step 1
Over medium high heat, bring Water (1 cup) and Jasmine Rice (2/3 cup) to a boil in a small saucepan. Stir.
step 2
Cover the pot and turn the heat to low. Simmer for 20 minutes.
step 3
Remove from heat and fluff with a fork.
step 4
Meanwhile, pat chicken dry and dice Chicken Breasts (2) into one inch pieces.
step 5
Trim ends of Green Beans (1 1/2 cups) and slice into one inch pieces at a diagonal angle. Set aside.
step 6
Peel the Carrot (1) and slice very thinly at a diagonal angle. Put into a medium bowl.
step 7
Cut Straw Mushrooms (1/3 cup) in half lengthwise, and add to bowl with the carrots.
step 8
Remove seeds and stems from Thai Chili Peppers (4) and roughly chop. Add to food processor bowl.
step 9
Remove stems from Jalapeño Pepper (1) and Red Bell Pepper (1). Discard stems and seeds. Cut each pepper in half, and place one half of each in the food processor bowl.
step 10
Cut the remaining pepper halves into thin, long strips. Add to medium bowl with carrots and mushrooms.
step 11
Pick Fresh Basil (2/3 cup) leaves from stems and set aside.
step 12
While the rice is cooking, pulse together Thai Chili Peppers (4 in) and all of the Garlic (10 cloves) with the Jalapeno Pepper (1 Inch) and Red Bell Pepper (1 in). Mix until the mixture forms a paste. Stop before the mixture liquifies.
step 13
Heat a large saute pan with Vegetable Oil (3 Tbsp) over medium high heat.
step 14
Add the Chicken Breasts (2 in) and saute for three minutes.
step 15
Add the Green Bean and saute for two minutes.
step 16
Add the chili paste and stir until everything is evenly coated.
step 17
Add the sliced jalapeno, red bell pepper, carrots, mushrooms, and saute for two minutes.
step 18
Add the Fish Sauce (1 Tbsp), Oyster Sauce (2 Tbsp), Tamari Soy Sauce (1 Tbsp), and Granulated Sugar (1/4 tsp). Stir constantly.
step 19
Cook for two additional minutes, then remove from heat.
step 20
Just before serving, fluff rice again with a fork. Scoop rice into the center of two plates. Place the chicken mixture atop the rice. Garnish with remaining Basil leaves.
