1 cup short-grain brown rice
1 1/2 cups water
1 pound ground chicken
2 teaspoons canola oil
1 jalapeno chile, stemmed, seeded, and minced
2 teaspoons grated lime zest plus
3 tablespoons fresh lime juice from 2 limes
3 tablespoons fish sauce
1 1/2 tablespoons brown sugar
1 teaspoon cornstarch
1/4 cup chopped fresh basil
3 scallions, sliced thin
12 bibb or boston lettuce leaves
Bring the rice and water to a simmer in a medium saucepan over high heat. Cover and cook over low heat until the rice is tender and the water is absorbed, 45 to 50 minutes. Remove the pot from the heat and lay a clean folded kitchen towel underneath the lid. Let sit for 10 minutes.
In a medium bowl, mash the ground chicken with the back of a spoon until smooth and no strand-like pieces of meat remain.
Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the ground chicken, chile, and lime zest and cook, breaking up the meat into small pieces, until no longer pink, about 5 minutes.
Whisk the lime juice, fish sauce, brown sugar, and cornstarch together, then add the mixture to the skillet and cook, stirring constantly, until the sauce has thickened, about 45 seconds. Off the heat, stir in the basil and scallions. Serve the chicken filling with the rice and lettuce leaves.