Wash the chicken breasts and slice them into thin strips. Put them in a bowl.

Add soy sauce, oyster sauce, a little salt, and black pepper to the chicken. Mix well and let it sit for 5 minutes.

In a small bowl, add cornstarch and water. Mix until smooth, then keep aside.

Heat vegetable oil in a large pan on medium-high heat.

Add minced garlic and minced ginger to the pan. Stir for 20 seconds until fragrant.

Add the chicken to the pan. Cook for 5–6 minutes, stirring often, until the chicken is fully cooked and lightly golden.

Add sliced bell peppers and broccoli florets. Stir fry for 3–4 minutes until slightly tender but still crisp.

Pour the cornstarch water mixture into the pan. Stir well until the sauce thickens and coats the chicken and vegetables.

Taste and add more salt or black pepper if needed.

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