Prep everything first. Slice the onion and bell pepper, mince the garlic, and chop the chilies. Pick the basil leaves off the stems. Stir together oyster sauce, soy sauce, fish sauce, sugar, and water in a small bowl.

Heat the pan until hot. Place a large skillet or wok over medium-high heat. Add oil and swirl to coat.

Stir-fry aromatics. Add garlic and chilies. Stir for about 20–30 seconds until fragrant—don’t let them brown.

Cook the chicken. Add ground chicken. Break it up with a spatula and spread it out so it sears a bit. Cook 3–5 minutes until most of the pink is gone.

Add veggies. Toss in onion and bell pepper. Stir-fry 2–3 minutes until crisp-tender.

Sauce it up. Pour in the sauce mixture. Stir and let it bubble for 1–2 minutes until it clings to the chicken and lightly glazes everything.

Finish with basil. Turn off the heat, add basil leaves, and toss until just wilted. Taste and adjust with a splash more fish sauce or a pinch of sugar if needed.

Serve hot. Spoon over jasmine rice. Top with a crispy fried egg if you like, and add a squeeze of lime.