Heat half the oil in a wok and brown the chicken several times, leaving it slightly pink. Keep warm.
Heat the rest of the oil and sauté the garlic, ginger, peppers, kaffir lime leaves and finely chopped onion for a few minutes. Add the mushrooms and carrot and cook over high heat for 7 to 8 minutes.
Return the chicken to the wok, add the sauces and broth. Continue cooking over high heat to thicken the mixture, remove from the heat and add the bean sprouts and basil leaves.
Serve hot.
