Wash and slice the chicken breasts into thin pieces. Slice the red bell pepper and carrot. Cut the broccoli into small florets. Mince the garlic and grate the ginger.
Heat the vegetable oil in a large pan over medium-high heat.
Add the sliced chicken to the pan. Cook for 5–6 minutes until the chicken turns golden and is fully cooked.
Add the minced garlic and grated ginger. Stir and cook for 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli florets, and carrot. Stir fry for 3–4 minutes until the vegetables become slightly tender.
In a small bowl, mix the soy sauce, oyster sauce, fish sauce, brown sugar, and lime juice.
Pour the sauce into the pan. Stir everything well so the chicken and vegetables are coated evenly.
Cook for another 2 minutes until the sauce thickens slightly.
Turn off the heat and garnish with fresh basil leaves.
Serve hot with rice or noodles.
