1. Cook the rice according to package directions. Set aside.
2. Add canola oil to a large skillet and heat over medium-high heat. Add the chicken, sugar snap peas, mushrooms, green pepper, carrots, garlic and shallots to the skillet and cook for 15 minutes or until chicken is cooked through and lightly browned and vegetables are soft.
3. Meanwhile, in a medium sized bowl, whisk together the soy sauce, chile garlic sauce, fish sauce, oyster sauce, sugar, water and cornstarch. Pour into the skillet and stir, coating the chicken for 1-2 minutes or until the mixture slightly thickens.
4. Remove from the heat and stir in the basil. Serve over rice.
Adapted from: Taste of Home Cooking
Keywords: chicken, basil, spicy, vegetables, rice,