Velvet the Chicken: Combine the chicken strips, 2 tablespoons of cornstarch, and 1 tablespoon of soy sauce in a medium bowl. Toss until every piece is evenly coated and the cornstarch has no dry pockets remaining. Let the mixture rest at room temperature for 10 minutes. This velveting step, borrowed directly from Chinese restaurant technique, forms a thin protective coating that keeps the chicken moist and tender even under intense wok heat.
Mix the Stir-Fry Sauce: Whisk together the oyster sauce, remaining 1 tablespoon of soy sauce, rice vinegar, toasted sesame oil, honey, water, and 1 teaspoon of cornstarch in a small bowl until the slurry is fully dissolved and no lumps remain. Set the bowl within arm's reach of the stove before you begin cooking. Once the wok is hot, the sauce goes in fast, so having it ready prevents the vegetables from overcooking while you search for ingredients.
Sear the Chicken: Heat a wok or 12-inch skillet over high heat until the surface just begins to show faint wisps of smoke, which takes approximately 2 minutes. Add 1 tablespoon of neutral oil and swirl to coat the cooking surface. Add the velveted chicken strips in a single layer and sear undisturbed for 2 minutes until the undersides are golden and the edges have turned opaque. Flip the strips and cook for 1 additional minute until the internal temperature reaches 74°C / 165°F. Transfer the chicken to a clean plate and do not clean the pan.
Saute the Aromatics and Vegetables: Return the unwashed pan to high heat and add the remaining 1 tablespoon of oil. Add the garlic and ginger together and stir constantly for 30 seconds until the mixture is fragrant and just beginning to turn golden at the edges. Add the broccoli florets first, followed by the bell pepper strips and snap peas, and toss everything vigorously using a spatula or wok spoon for 3 minutes. The broccoli should turn a vivid emerald green and the peppers should be tender at the edges while still holding a slight snap in the center.
Combine and Glaze: Return the seared chicken strips to the pan and pour the sauce over everything in one steady motion. Toss and stir continuously for 90 seconds over high heat until the sauce thickens to a glossy, clinging consistency and coats every piece of chicken and vegetable. If the sauce tightens too fast, add 1 tablespoon of water and toss again. Remove the pan from the heat the moment the glaze is shiny and uniform, since another 30 seconds on high heat can cause the sauce to seize and turn sticky.
Garnish and Serve: Transfer the stir-fry to a large serving platter or divide directly into bowls. Scatter the sliced scallions and toasted sesame seeds evenly over the top. Serve immediately while the vegetables are still vivid and the sauce is at its glossiest. Chicken stir-fry loses its textural contrast quickly as residual heat continues to soften the vegetables, so plating and serving within 2 minutes of leaving the heat preserves the best result.
