Slice the chicken breasts thinly. Slice the red bell pepper, green bell pepper, and onion. Cut the broccoli into small florets. Mince the garlic and ginger.
Place a pan or wok on medium-high heat. Add the vegetable oil and let it heat up for a few seconds.
Add the sliced chicken to the pan. Cook for about 4–5 minutes, stirring occasionally, until the chicken is no longer pink.
Add the minced garlic and ginger to the pan. Stir well and cook for about 30 seconds until fragrant.
Add the sliced onion, red bell pepper, green bell pepper, and broccoli. Stir everything together and cook for 3–4 minutes until the vegetables are slightly tender but still crisp.
Pour in the sweet chili sauce, soy sauce, and oyster sauce. Mix everything well so the chicken and vegetables are coated evenly.
Add salt and black pepper to taste. Stir well.
Cook for another 1–2 minutes, stirring continuously, until everything is well combined and heated through.
Turn off the heat and serve hot. It goes well with rice or noodles.
