Over medium high heat, bring Water (1 cup) and Jasmine Rice (4 ounce) to a boil in a small saucepan. Stir.
Cover the pot and turn the heat to low. Simmer for 20 minutes.
Remove from heat and fluff with a fork.
Meanwhile, pat chicken dry and dice Chicken Breast (2) into one inch pieces.
Trim ends of Green Beans (6 ounce) and slice into one inch pieces at a diagonal angle. Set aside.
Peel the Carrot (1) and slice very thinly at a diagonal angle. Put into a medium bowl.
Cut Straw Mushrooms (1 ounce) in half lengthwise, and add to bowl with the carrots.
Remove seeds and stems from Thai Chili Pepper (4) and roughly chop. Add to food processor bowl.
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.
Cut the remaining pepper halves into thin, long strips. Add to medium bowl with carrots and mushrooms.
Pick Fresh Basil (0.5 ounce) leaves from stems and set aside.
While the rice is cooking, pulse together Thai Chili Pepper (4 inch) and all of the Garlic (10 clove) with the Jalapeno Pepper (1 Inch) and Red Bell Pepper (1 inch). Mix until the mixture forms a paste. Stop before the mixture liquifies.
Heat a large saute pan with Vegetable Oil (3 tablespoon) over medium high heat.
Add the Chicken Breast (2 inch) and saute for three minutes.
Add the Green Bean and saute for two minutes.
Add the chili paste and stir until everything is evenly coated.
Add the sliced jalapeno, red bell pepper, carrots, mushrooms, and saute for two minutes.
Add the Fish Sauce (1 tablespoon), Oyster Sauce (2 tablespoon), Tamari Soy Sauce (1 tablespoon), and Granulated Sugar (1/4 teaspoon). Stir constantly.
Cook for two additional minutes, then remove from heat.
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.