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In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, cornstarch, black pepper, and water.
Heat the oil in a large wok or large skillet over medium-high heat. Add the chicken, season lightly with salt and pepper, and spread into one layer. Cook undisturbed for 3-5 mins until nicely browned on the bottom, then continue cooking while stirring for another 2-3 mins until just cooked through. Transfer to a plate.
Add the shallots and cook for 1-2 mins until softened. Stir in the onion and cook 2-3 mins, then add the garlic, Thai chili, and green beans. Cook for 2-3 mins, stirring often, until the onion begins to soften and the green beans are crisp-tender.
Add the bell pepper and cook for 1-2 mins until the peppers are starting to soften. Return the chicken and any accumulated juices to the pan.
Stir the sauce, then pour it into the pan. Cook, tossing, for 2-3 mins until the sauce has reduced slightly and coats the chicken and vegetables.
Turn off the heat and stir in the basil until just wilted. Serve over warm jasmine rice and enjoy!