Wash the chicken and vegetables. Slice the chicken thinly. Cut the broccoli, bell pepper, and carrot into small pieces. Mince the garlic and ginger.

In a small bowl, mix soy sauce, oyster sauce, sesame oil, and cornstarch mixed with water. Stir well and keep aside.

Heat a large pan or wok on medium-high heat. Add vegetable oil.

Add the sliced chicken to the hot pan. Cook for 4–5 minutes until the chicken turns white and lightly golden. Stir often.

Add the garlic and ginger. Stir for 30 seconds until fragrant.

Add broccoli, bell pepper, and carrot. Stir fry for 3–4 minutes until the vegetables are slightly soft but still crisp.

Pour the sauce mixture into the pan. Stir everything well.

Cook for 1–2 minutes until the sauce thickens and coats the chicken and vegetables.

Add salt and black pepper to taste. Stir once more.

Turn off the heat and serve hot with rice or noodles.