Heat the oil in a large pan or wok over medium heat. Add the onions, peppers, carrots, broccoli, string beans, and white part of boy choy until tender. Add the kale and reduce heat to low.
In another pan, cook the chicken, garlic, and red pepper flakes until the chicken is white and cooked through. Add the chicken to the vegetables and stir in each of the sauce in the order listed.
Add the green part of bok choy and basil, stire until warm and wilted.
Top with almond slices and serve.