Trim fat from chicken breasts and cut into 1/2-inch slices or bite-size pieces. In a bowl combine 3 tbsp low-sodium soy sauce, 1 tbsp rice wine (or dry sherry), 1 tbsp cornstarch, 1 tsp sesame oil and 1 tsp black pepper. Add the chicken, toss to coat, and let marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Vegetables

Prep vegetables

Peel and slice carrots into 1/4-inch rounds (about 1 cup). Cut broccoli into small florets (1.5 cups). Remove seeds and core from red bell pepper and cut into thin strips (1/2 cup). Slice onion thinly (1/2 cup). Trim snap peas. Mince garlic and ginger and set aside.

Sauce

Mix sauce

In a small bowl whisk together 3 tbsp chicken broth (or water), 2 tbsp oyster sauce, 1 tbsp light soy sauce and 1 tsp brown sugar (or honey). In a separate small cup dissolve 1 tsp cornstarch in 1 tsp cold water; set the slurry aside.

Cooking oils & finishing

Cook chicken

Heat a large skillet or wok over medium-high heat until hot. Add 1 tbsp neutral oil and swirl. Add the marinated chicken in a single layer (work in batches if necessary) and sear for 2–3 minutes without moving, then stir-fry until cooked through and no longer pink, about another 1–2 minutes. Remove chicken to a plate and set aside.

Stir-fry vegetables

Return pan to high heat and add remaining 1 tbsp neutral oil. Add carrots and onion first; stir-fry 1–2 minutes. Add broccoli and red pepper and continue stir-frying 2–3 minutes until vegetables are bright and just tender-crisp. Add snap peas, minced garlic and ginger and stir-fry 30–45 seconds until fragrant.

Combine chicken and sauce

Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over everything and toss to combine. Bring to a simmer for 30 seconds. Stir the cornstarch slurry once more and drizzle into the pan while stirring; cook 1 minute until sauce thickens and coats the chicken and vegetables.

Finish and serve

Turn off heat and drizzle 1/2 tsp toasted sesame oil over the dish. Taste and adjust seasoning with up to 1/2 tsp kosher salt or extra soy sauce if needed. Garnish with sliced scallions and toasted sesame seeds if using. Serve hot over steamed rice or noodles.