Slice the chicken breast or cube the tofu. Prepare all vegetables by slicing and chopping as needed.

Heat the vegetable oil in a wok over medium-high heat. Add the chicken or tofu and stir-fry until cooked through, about 5-7 minutes.

Add the garlic, ginger, bell pepper, carrot, and snap peas to the wok. Stir-fry for another 3-5 minutes until vegetables are tender-crisp.

In a small bowl, mix the soy sauce, oyster sauce, fish sauce, and sugar. Pour the sauce over the stir-fry and mix well.

Remove the wok from heat and stir in the Thai basil until just wilted. Serve immediately over rice or noodles.