Begin by slicing the chicken breast into thin, uniform strips, ensuring even cooking throughout. Chop the bell peppers, carrots, and broccoli into bite-sized pieces. Set aside all your chopped ingredients.

In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. Add the sliced chicken and cook for about 5-7 minutes, stirring frequently until fully cooked. Remove the chicken from the pan and set aside.

In the same pan, add more oil if necessary, then toss in the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Add the bell peppers, carrots, and broccoli. Stir-fry for about 3-4 minutes until they begin to soften but still retain crunch.

Whisk together soy sauce, oyster sauce, cornstarch, and water in a bowl. Pour this sauce over the vegetables and cooked chicken, stirring to combine.

Continue cooking for an additional 1-2 minutes, stirring constantly until the sauce thickens and becomes glossy. Remove from heat.

Serve over steamed rice or noodles for a comforting meal.