Prep the sauce: In a small bowl, mix soy sauce, oyster sauce, fish sauce, dark soy (if using), brown sugar, and rice vinegar or lime juice. Stir until the sugar dissolves. Set aside.

Get everything ready: Slice the chicken into bite-size pieces. Mince the garlic and slice the chilies and shallot. Pick the basil leaves and keep them dry and ready.

Heat the pan: Set a large skillet or wok over medium-high heat. Add oil and let it shimmer. You want it hot before the aromatics go in.

Bloom the aromatics: Add garlic, chilies, and shallot. Stir-fry for 30–45 seconds, just until fragrant. Don’t let the garlic brown deeply.

Sear the chicken: Add the chicken in an even layer. Let it sear undisturbed for 1 minute, then stir-fry until the pieces lose their raw color, about 3–4 minutes.

Add optional veggies: If using bell peppers or green beans, add them now. Stir-fry 2–3 minutes until just crisp-tender.

Sauce it up: Pour in the sauce. Toss to coat, and cook another 2–3 minutes until the sauce thickens slightly and the chicken is cooked through. The glaze should be glossy and clingy.

Finish with basil: Turn off the heat. Throw in the basil leaves and black pepper. Toss until the basil wilts but stays bright, about 20–30 seconds.

Taste and adjust: Add a pinch more sugar for balance, a splash of fish sauce for savoriness, or an extra squeeze of lime for brightness, if needed.

Serve: Spoon over hot jasmine rice. Garnish with extra chilies or basil if you like. Lime wedges on the side are a nice touch.