Slice the chicken breasts into thin strips. Mince the garlic, grate the ginger, slice the red bell pepper and carrot, and cut the broccoli into small florets.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken and cook for 4–5 minutes, stirring often, until the chicken is fully cooked and lightly golden.
Add the minced garlic and grated ginger. Stir and cook for about 30 seconds until fragrant.
Add the sliced red bell pepper, broccoli florets, and carrot. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, brown sugar, and lime juice until the sugar dissolves.
Pour the sauce over the chicken and vegetables. Stir everything well so the sauce coats all the ingredients evenly.
Cook for another 1–2 minutes, stirring constantly, until the sauce is slightly thickened and heated through.
Remove the pan from the heat and garnish with fresh basil leaves.
