Set the rice noodles to soak in a pot of cold water set on the stove for ten minutes.
While the rice noodles soak, thinly slice and dice the chicken breast. Place chicken breast in a bowl, and pour 1/3 of soy sauce over it, stirring to make sure all chicken pieces are coated. Season chicken with salt and pepper.
Once rice noodles have soaked for ten minutes, turn on the heat, and bring the water to a rolling boil. Boil for about ten minutes.
Heat olive oil in a large wok or skillet. Cook chicken until golden brown and cooked through, about 5-7 minutes.
While chicken is cooking, whisk together the chili garlic sauce, oyster sauce, and remaining soy sauce. Add to pan with chicken and reduce heat to low.
By this time, the rice noodles should have soaked for at least ten minutes. While the chicken simmers on low, bring the rice noodles to a boil and cook at a rolling boil for 10 minutes.
Drain rice noodles, add to pan with chicken and sauce and stir to combine.
Move the wok from the heat and stir in bok choy and basil. Keep stirring it until the bok choy wilts into the dish.