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1.
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Remove the seeds from some or all of the jalapeno peppers.
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(Removing the seeds from all of them will produce a pretty non-spicy dish.
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If you want some spice, leave the seeds in a couple of them.)
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2.
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Process the chilies, shallots, and garlic together in a blender or food processor until they form a coarse paste.
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3.
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Whisk together the fish sauce, chicken broth, sugar, and cornstarch.
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Set aside.
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4.
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Put the ground chicken in a small bowl, grab a fork and mash the meat until all the strands are gone and it has become a uniform paste.
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5.
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Heat the oil in a 12-inch skillet over medium high heat.
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When shimmering, add the chili mixture and cook for about 5 minutes or until the moisture evaporates, stirring so that it doesnt burn (especially near the end).
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6.
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Turn the heat down to medium and add the chicken.
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Cook for about 7 minutes, breaking it up with a spatula until its no longer pink.
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7.
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Sprinkle the basil leaves over the chicken.
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Briefly whisk the fish sauce mixture to recombine the ingredients and pour it into the pan, over the basil leaves and chicken.
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Cook for 3 minutes, stirring constantly, until the sauce has thickened.
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8.
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Squeeze the fresh lime juice over the chicken, and serve it over rice.
