Heat oil in a large saucepan or wok over high heat.
While the oil heats up, make the sauce. Add the soy sauce, Sambal, fish sauce, sugar, water, and ginger in a small bowl and whisk to combine. Set aside.
Spread chicken evenly onto the pan and cook for about 3-4 minutes on each side until browned. While cooking, season with 1 teaspoon of kosher salt. Remove and set aside in a bowl.
Next, add the onions into the pan. Cook for 1-2 minutes. Next, add bell pepper, carrots, garlic, and lemongrass. Continue to cook for 3-4 minutes.
Add the chicken back into the saucepan and then add in the sauce. Allow the sauce to reduce for 2-3 minutes.
Take the pan off the heat and fold in the Thai basil and green onions. Serve over your prefered rice.
