Begin by slicing the chicken breasts into thin strips for quick cooking. Wash and chop all your vegetables: slice the bell peppers, carrots, and break apart the broccoli into florets.

In a large skillet or wok, pour in the vegetable oil and heat it over medium-high heat until it shimmers, about 2 minutes.

Add the sliced chicken to the hot oil, spreading it out evenly. Season with salt and pepper, then let it cook undisturbed for about 5-7 minutes until golden brown.

Once the chicken is browned, stir in the minced garlic and ginger. Cook for an additional 1-2 minutes until fragrant.

Toss in the sliced bell peppers, broccoli florets, snap peas, and carrots. Stir-fry for 3-5 minutes until vibrant and tender-crisp.

In a small bowl, mix together the soy sauce, oyster sauce, and sesame oil. If preferred thicker, dissolve the cornstarch in water and add it to the mix.

Pour your prepared sauce over the stir-fried chicken and vegetables, tossing everything until coated. Cook for an additional 2-3 minutes.

Taste and adjust seasoning as necessary. Customize the flavors to your preference.

Remove the skillet from heat. Serve the stir fry over a bed of cooked rice.