In a medium bowl combine soy sauce, oyster sauce, fish sauce, dark soy, brown sugar, lime juice, minced garlic, minced shallot, vegetable oil and black pepper. Stir until sugar dissolves.

Marinate chicken

Trim excess fat from chicken thighs and pat dry. Add chicken to the marinade, pressing to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours (longer will deepen flavor).

Rice (optional)

If serving with rice, rinse jasmine rice under cold water until water runs clear. Combine rinsed rice, 1.25 cups water and a pinch of salt in a small pot. Bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes, then fluff with a fork.

Stir-fry vegetables & aromatics

Heat a large wok or heavy skillet over high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat. Add marinated chicken in a single layer (reserve excess marinade). Sear without moving for 2 minutes to get color, then stir-fry 3–4 minutes until chicken is nearly cooked through (internal temp about 160°F / 71°C). Remove chicken to a plate and cover loosely.

Reduce heat to medium-high and add remaining 1 tablespoon oil to the wok. Add sliced garlic and shallot and stir-fry 30–45 seconds until fragrant but not burned. Add sliced chilies if using and stir 15 seconds.

Add red bell pepper, baby corn, snow peas and julienned carrot. Stir-fry 2–3 minutes — vegetables should be brightly colored and tender-crisp.

Sauce & finishing

While the vegetables cook, whisk together chicken stock, 2 tablespoons oyster sauce, 1 tablespoon light soy sauce and 1 teaspoon dark soy in a bowl. In a small cup, mix the cornstarch with 2 tablespoons water to make a slurry; set aside.

Return the chicken and any accumulated juices to the wok with the vegetables. Pour the sauce mixture over everything and bring to a simmer. Stir to combine and cook 1–2 minutes.

Give the cornstarch slurry a quick stir and pour into the simmering sauce, stirring constantly. Cook 30–60 seconds until sauce thickens and becomes glossy.

Turn off heat and stir in Thai basil, cilantro and sliced green onions. Finish with a drizzle of toasted sesame oil and adjust seasoning: squeeze lime wedges over the dish and add more fish sauce or soy if needed.

Transfer to a serving platter. Serve immediately over jasmine rice if using.