1️⃣ Prep ingredients
Thinly slice chilies (if using), shallots, and garlic. Slice the bell pepper and wash and thoroughly dry the basil leaves. Having everything ready is key for a fast stir-fry.

2️⃣ Heat the oil
Heat 2 tablespoons avocado oil in a large skillet or wok over medium-high heat.

3️⃣ Sauté aromatics
Add chilies, shallots, and garlic. Stir constantly for about 1 minute, just until fragrant (do not let the garlic brown).

4️⃣ Cook the chicken
Add ground chicken and break it up with a spatula. Add another tablespoon of oil if necessary. Cook for 5–6 minutes until fully cooked and no longer pink.

5️⃣ Add vegetables
Stir in sliced bell peppers and cook for 3–4 minutes until tender-crisp.

6️⃣ Add the sauce
Pour in soy sauce, fish sauce, and chicken broth. Stir well and simmer for 2–3 minutes until everything is glossy and well coated.

7️⃣ Finish with basil
Turn off the heat and fold in basil leaves until just wilted and fragrant.

8️⃣ Serve and enjoy
Spoon over brown jasmine rice, brown rice, farro, or cauliflower rice and serve immediately.