Follow these steps for a perfectly cooked Chicken Veggie Stir-Fry:

1. Prepare the Chicken: In a medium bowl, combine the bite-sized chicken pieces with 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon sesame oil, and 1/2 teaspoon black pepper. Toss well to coat evenly. Set aside to marinate for at least 10-15 minutes while you prepare the other ingredients (or up to 30 minutes in the refrigerator). This step not only flavors the chicken but also helps it develop a lovely crust.
2. Whisk Together the Stir-Fry Sauce: In a small bowl, whisk together the 1/4 cup low-sodium soy sauce, oyster sauce (if using), rice vinegar, honey (or brown sugar), 1 teaspoon sesame oil, 1 tablespoon cornstarch, and 2 tablespoons water (or chicken broth). Ensure the cornstarch is fully dissolved to prevent lumps. Set aside. This sauce is the heart of the dish, bringing all the elements together.
3. Prepare Vegetables and Aromatics: Wash, chop, and slice all your vegetables and aromatics (onion, garlic, ginger, bell peppers, carrot, broccoli, snow peas if using) as directed in the ingredients list. Having everything prepped – a technique known as “mise en place” – is crucial for a successful stir-fry, as the cooking process is very fast.
4. Cook the Rice: If you haven’t already, cook your rice according to package directions. Keep it warm until the stir-fry is ready. Perfectly fluffy rice is the ideal companion to absorb the delicious sauce.
5. Sear the Chicken: Heat 1 tablespoon of avocado oil (or your chosen high smoke point oil) in a large wok or a large, heavy-bottomed skillet over medium-high to high heat. The pan should be hot enough that a drop of water evaporates instantly. Add the marinated chicken in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Let the chicken sear for 2-3 minutes per side without moving it too much, until nicely browned and cooked through. Remove the chicken from the wok/skillet and set it aside on a clean plate.
6. Sauté Aromatics: To the same wok/skillet (add a tiny bit more oil if it looks dry), add the sliced onion. Stir-fry for 2-3 minutes until it begins to soften and become translucent. Then, add the minced garlic and ginger. Stir-fry for another 30-60 seconds until fragrant. Be very careful not to burn the garlic, as it can become bitter.
7. Stir-Fry the Vegetables: Add the firmer vegetables first: carrot and broccoli florets. Stir-fry for 3-4 minutes, stirring frequently. They should start to become tender-crisp. Then, add the bell peppers (red and green) and snow peas (if using). Continue to stir-fry for another 2-3 minutes. You want the vegetables to be vibrant and retain some crunch, not become mushy.
8. Combine and Sauce: Return the cooked chicken to the wok/skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk again (as the cornstarch might have settled) and pour it all over the chicken and vegetables. Stir everything together continuously for 1-2 minutes, or until the sauce thickens to a glossy consistency and coats all the ingredients beautifully. The heat will activate the cornstarch, causing the sauce to thicken.
9. Serve Immediately: Once the sauce has thickened and everything is heated through, remove the wok/skillet from the heat. Serve the Chicken Veggie Stir-Fry hot over your prepared cooked rice. Garnish with toasted sesame seeds, chopped green onions, or a drizzle of sriracha if desired.