1 tbsp. vegetable oil
1 small red bell pepper, seeds and ribs removed, thinly sliced
1 large shallot, halved and thinly sliced
3 garlic cloves, minced
1 lb. ground chicken, preferably a mix of dark and light meat
1 Thai bird's eye chile, seeds removed and thinly sliced, or 1/2 serrano chile, chopped
Pinch of ground white pepper 
4 oz. green beans, cut crosswise into 1/2" pieces
3 tbsp. oyster sauce
1 tbsp. fish sauce
2 tsp. packed light brown sugar
1 c. packed fresh Thai basil leaves
1 1/4 c. jasmine rice
1 1/4 c. unsweetened full-fat coconut milk
1 1/4 c. water
1 tbsp. fresh lime juice
Kosher saltStep 1
In a large straight-sided skillet over medium-high heat, heat oil. Add bell pepper, shallot, and garlic and cook, stirring, until fragrant, about 2 minutes. Increase heat to high and add chicken, chile, and white pepper. Cook, breaking up meat with a wooden spoon and stirring occasionally, until chicken is just cooked through and any liquid is absorbed, 3 to 5 minutes. 
Step 2
Add green beans, oyster sauce, fish sauce, and brown sugar and stir to combine. Cook, stirring frequently, until green beans are crisp-tender, about 1 minute. Remove from heat and stir in basil until just wilted, about 20 seconds. Scrape chicken mixture into a large bowl. 
Step 3
Return skillet to medium-high heat and cook rice, stirring constantly, until very lightly toasted, about 30 seconds. Pour in milk, water, lime juice, and 1/2 teaspoon salt. Bring to a boil, cover, and reduce heat to low. Gently simmer until rice is tender and liquid is absorbed, 16 to 18 minutes. Fluff rice with a fork and return chicken mixture to skillet, spooning over rice. Cover and cook until chicken mixture is heated through, about 1 minute more.