Start by slicing the chicken into thin strips to ensure quick cooking and maximum tenderness. Toss the slices with a teaspoon of cornstarch for a slight coating that helps them stay juicy and crispy.
Chop the bell peppers, broccoli florets, and snap peas into bite-sized pieces. Mince the garlic and ginger finely, so their flavors infuse the stir-fry evenly.
Heat your wok or large skillet over high heat until shimmering, then add 1-2 tablespoons of oil. When the oil shimmers, add the chicken slices in a single layer, letting them sear undisturbed for about 2 minutes until edges turn golden brown.
Flip the chicken and cook for another 2-3 minutes until cooked through and slightly crispy on the outside. Remove the chicken from the pan and set aside temporarily.
Reduce the heat to medium, then add a bit more oil if needed. Toss in the minced garlic and ginger, cooking for about 30 seconds until fragrant and slightly sizzling, but not burnt.
Add the sliced vegetables to the pan, stirring constantly to coat them in the aromatic oils. Cook for 2-3 minutes until they are vibrant in color and just starting to soften but still retain some crunch.
Pour in the soy sauce and add a teaspoon of sesame oil for depth. Toss everything together, letting the sauce glaze the vegetables and chicken evenly. Continue cooking for another minute until everything is heated through and coated.
Prepare a quick slurry by mixing the cornstarch with water in a small bowl. Pour this into the pan and stir constantly until the sauce thickens, glossy and coats all ingredients evenly, about 1 minute.
Return the cooked chicken to the pan, stirring to combine everything thoroughly and heat through. The final stir-fry should look glossy, with crisp vegetables and tender chicken, ready to serve.
Serve hot over steamed rice or noodles, garnished with sliced scallions or sesame seeds if desired. Enjoy the vibrant textures and savory flavors of this quick, satisfying dish.
