Process the chicken fillet into minced meat in the food processor and sear it in the wok. Add the garlic, chillies, snow peas, peppers and bell peppers and let simmer for 2 minutes. Pour on the chicken stock, add the oyster, fish and thick sweet soy sauce and simmer for 4 minutes.
Season with lime juice, add the Bai Grapao leaves, cook for another minute, stir - done.
I also serve Thai fragrant rice, on which I top a fried fried egg as a crown. My Thai cook always does it that way. She says this is customary in her region to take the edge off the dish.
PS: (Bai) Grapao is sometimes also written Krapauw