Cook the rice according to directions.
While rice cooks, combine the broth, fish sauce, sugar and soy sauce in a small bowl and set aside.
Rinse the chicken breasts, pat dry with paper towels, slice into thin strips and set aside.
Heat the oil in a large skillet or wok over medium-high heat.
Put the garlic and serrano pepper in the skillet and cook for 15 seconds.
Add the chicken and stir fry for 3 to 4 minutes; remove to a plate.
Add the broccoli, carrots and onions to the pan and stir-fry for 5 minutes.
Add back the chicken and cook for an additional 3 to 5 minutes, or until the veggies are tender and the chicken is cooked through.
Add the sauce mixture and basil and cook until well combined and ingredients are warmed through, approximately 1 to 2 minutes.
Serve the mixture over the cooked jasmine rice.