Start by slicing the boneless skinless chicken breast into thin strips, season lightly with salt and black pepper.

Gather your vegetables and chop the bell peppers, broccoli, and carrots into bite-sized pieces, and mince the garlic finely.

In a small bowl, whisk together the soy sauce, oyster sauce, water, and cornstarch until smooth. Set aside.

Pour 1 tablespoon of vegetable oil into a large skillet or wok, and heat over medium-high heat until shimmering.

Add the seasoned chicken strips to the hot skillet and cook for about 5–6 minutes, until golden-brown. Remove from the pan.

In the same pan, add the remaining tablespoon of vegetable oil, then toss in broccoli, sliced carrots, and bell peppers. Stir-fry for 3–4 minutes.

Add minced garlic to the pan and cook for an additional 30 seconds until fragrant.

Return the cooked chicken to the skillet and pour in the sauce mixture, stirring everything together.

Allow to simmer for about 2–3 minutes until sauce thickens.

Turn off the heat and fold in chopped green onions and sesame oil, then serve hot over cooked white rice.