SAUCE: Start by making the sauce. In a small bowl, add the cornstarch and soy sauce. Whisk with a fork until smooth. Add in the oyster sauce, chicken stock, brown sugar, sesame oil, and a few cracks of pepper (to taste). Whisk until smooth and set aside.
PREP: Prepare the chicken and veggies. Cut the chicken into small chunks (about 3/4 to 1 inch). Finely chop the garlic and ginger. Slice the onion into thin strips. Peel and then very thinly slice the carrot into diagonal slices (important the slices are thin so they cook in time). Chop the broccoli into small pieces, very thinly slice the pepper. The veggies need to be thinly sliced (or chopped small) so they can cook through quickly.
COOK: Add the vegetable oil to a very large nonstick skillet or wok. Heat to high heat. Once hot, add garlic and ginger, stirring quickly to keep from burning. Add onion. Cook, stirring constantly for 1 minute or until onion begins to soften. Add chicken and stir for 1 minute until surface goes from pink to white. Add in the carrots, sugar snap peas, broccoli, and red pepper. Stir constantly for 1 minute. Pour in the sauce and cook, stirring near constantly for another 2-3 minutes or until sauce has thickened, chicken is cooked through, and veggies are crisp tender (they shouldn't get soggy or soft -- you want some bite to them!)
SERVE: Remove from heat and serve immediately with your preferred base (we like rice!) Garnish with crushed red pepper flakes, thinly sliced green onions, and/or toasted sesame seeds as desired.
See the blogpost for my favorite side to this chicken stir fry -- a simple cucumber salad!