In a medium bowl, combine soy sauce, sweet chili sauce, fish sauce, brown sugar, lime juice, and red pepper flakes. Stir until sugar dissolves and set aside.
Cook Aromatics:
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add minced garlic and grated ginger, stir constantly, and fry for about 30 seconds until fragrant.
Cook Chicken:
Add chicken pieces and cook 5–7 minutes, stirring occasionally, until browned and nearly cooked through.
Add Vegetables:
Stir in sliced bell pepper and onion. Cook 3–4 minutes until vegetables are tender but still crisp.
Combine with Sauce:
Pour prepared sauce over chicken and vegetables. Stir to coat evenly and simmer for 3 minutes until chicken is fully cooked and sauce thickens slightly.
Finish with Basil:
Remove from heat and stir in fresh basil leaves.
Serve:
Serve hot over cooked jasmine rice.
Tips & Variations
