In a medium bowl, combine the soy sauce, sweet chili sauce, fish sauce, brown sugar, lime juice, and red pepper flakes. Whisk until brown sugar is dissolved.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, stir for about 30 seconds.

Add the chicken breast to the skillet. Cook for 5-7 minutes until golden brown and almost cooked through.

Stir in the sliced bell pepper and onion. Sauté for another 3-4 minutes until vegetables are tender-crisp.

Pour the sauce over the chicken and vegetables, stir to coat. Allow to simmer for about 3 minutes until thickened.

Remove from heat, stir in fresh basil leaves until just wilted.

Serve hot over jasmine rice, spoon extra sauce and vegetables on top.