In a wok or large skillet over medium high heat add the oil. Once hot but not smoking, add shallots, garlic, ginger, bell peppers (and any other veggies) and fry for 3 minutes.
Push the veggies off to the side. Turn the heat to high and add the ground chicken, breaking it up into small pieces as it cooks.
In a small bowl stir together the brown sugar, fish sauce, soy sauce, oyster sauce, cornstarch chicken broth and water and add to the pan. Cook for 3minutes.
Add the basil and stir-fry until wilted.
Serve over hot cooked rice.
Make Ahead Instructions:Chop the veggies and mix up the sauce ahead of time and all there’ll be left to do will be a few minutes of sautéing! Just remember to put on the rice first since that will take about 20 minutes.Freezing Instructions: Make as directed, but do not add the basil. Allow to cool, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheat in a skillet, and add fresh basil once warm. Serve with freshly cooked rice.