Ingredients:

• - 1 lb (450 g) chicken breast strips

  - 2 tablespoons vegetable oil (or any neutral oil)

  - 1 red bell pepper, sliced

  - 1 green bell pepper, sliced

  - 1 medium carrot, julienned

  - 1 cup broccoli florets

  - 1 cup snap peas

  - 3 cloves garlic, minced

  - 1 tablespoon fresh ginger, minced

  - 1/4 cup soy sauce

  - 2 tablespoons hoisin sauce

  - 1 tablespoon oyster sauce (optional)

  - 1 tablespoon cornstarch

  - 2 tablespoons water

  - 1 tablespoon sesame oil

  - Cooked rice or noodles, for serving

  - Sesame seeds and chopped green onions, for garnish (optional)

Preparation:

1. Prepare the Sauce: In a small bowl, mix the soy sauce, hoisin sauce, and oyster sauce (if using). Set aside.

2. Thicken the Sauce: In another small bowl, mix the cornstarch with water to make a slurry. Add this to the sauce mixture and stir well.

3. Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken breast strips and cook for 4-5 minutes, or until they are cooked through and golden brown. Remove the chicken from the skillet and set aside.

4. Stir-Fry the Vegetables: In the same skillet, add a bit more oil if needed. Add the garlic and ginger and cook for 30 seconds until fragrant. Add the bell peppers, carrot, broccoli, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

5. Combine and Cook: Return the cooked chicken to the skillet. Pour in the sauce mixture and stir to coat everything evenly. Cook for another 2-3 minutes, or until the sauce has thickened and everything is well combined.

6. Finish with Sesame Oil: Drizzle sesame oil over the stir-fry and give it a final toss.

7. Serve: Serve the chicken stir-fry over cooked rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.