Start by cooking the rice noodles according to the package instructions. Drain them and rinse under cold water to stop the cooking process. Set them aside. You want them soft but still al dente, as they will continue to cook in the pan.

In a large skillet or wok, heat the toasted sesame oil over medium-high heat. Add the thinly sliced shallots and sauté for about two minutes. The goal is to soften them without browning too much. Then, toss in the minced garlic and ginger. These aromatics should cook for about another minute until they become fragrant.

Next, add the sliced chicken breast. Cook this for approximately five to seven minutes. You want it to turn golden and cook through. Stir frequently to avoid burning the garlic or shallots. Once the chicken is cooked, it’s time to add the veggies.

Introduce the chopped bell peppers, julienned carrots, and zucchini into the skillet. Stir them gently. Cook for about four to five minutes until they are tender but still have a bit of crunch. Next, it’s time to spice things up.

Mixed in a bowl, combine the soy sauce, oyster sauce, fish sauce, maple syrup or agave nectar, and rice vinegar. This simple yet flavorful blend will be the star of your dish. Pour it over the chicken and veggies. Allow it to simmer for a couple of minutes, letting those flavors meld together.

Now, it’s time to add in those cooked rice noodles. Toss them gently, ensuring they are coated with the sauce. Finally, add the freshly chopped basil and the chilies (adjusting for spice level, of course). Give it just another minute or two to heat everything through.