Mix soy sauce, oyster sauce and fish sauce in a small bowl.
Heat oil in a pan over high heat. Add shallots and fry for 1-2 minutes until softened. Add garlic and chili and cook for another minute.
Add chicken and be sure to spread it around instead of dumping it all in one spot. Fry until the chicken is no longer pink and the water is evaporated.
Mix in the sauce, fry for a minute, and then add red bell pepper. Fry for 2-3 minutes. Remove from the heat and mix in Thai Basil leaves.
