PREP: Cut chicken breast into strips about 2 inches long and ½ inch wide. Cut out and discard membrane and seeds of red pepper; cut pepper into ½-inch dice. Thinly slice shallot crosswise; you should have about 1/3 cup. Cut jalapeño into thin rings; do not remove seeds.

1. Heat 1 tablespoon oil in large skillet over high heat. Add chicken and cook, stirring almost constantly, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a plate.

2. Add remaining tablespoon oil to skillet and heat over high heat. Add red pepper and jalapeño and cook, stirring almost constantly, until red pepper begins to soften, about 1 minute. Add shallot and stir until it softens, about 30 seconds.

3. Return chicken to skillet. Add basil and soy sauce. Cook, stirring almost constantly, until basil wilts, about 1 minute. Stir in peanuts. Serve hot, spooned over the rice.

Variation

Add 2 garlic cloves, thinly sliced, to the skillet with the shallots.