Start by slicing your chicken into thin strips for quick and even cooking. Toss it in a marinade of soy sauce, rice wine, cornstarch, sugar, and white pepper. Let it marinate for at least 20 minutes while you prep your other ingredients.

Whisk together oyster sauce, soy sauce, sugar, and a splash of water to create your flavorful stir-fry sauce. Set it aside for easy access later.

Heat your wok over high heat until it’s nice and hot. Add a swirl of vegetable oil, letting it coat the pan.

Add minced garlic and ginger to the hot oil. Stir-fry them for about 30 seconds until they release their amazing fragrance.

Toss in your marinated chicken and stir-fry for 3–4 minutes. Cook until it’s no longer pink and it develops a nice sear. Then, remove the chicken and set it aside.

Now, it’s time to cook the vegetables. Add the bell peppers, onion, broccoli, and snap peas to the wok. Stir-fry for 4–5 minutes, making sure they stay crisp-tender.

Return the chicken to the wok and pour the sauce over everything. Toss to coat and cook for another 2–3 minutes until the sauce thickens slightly. Adjust the seasoning with salt and pepper.

Plate your stir-fry and sprinkle green onions or sesame seeds on top for an extra pop of flavor. Serve hot with rice or noodles. Enjoy!