A quick, healthy stir-fry featuring tender chicken and a colorful mix of fresh vegetables, perfect for busy weeknights.

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In a bowl, toss chicken strips with soy sauce, oyster sauce, sesame oil, and cornstarch. Let marinate 5–10 minutes.
Heat 1 tbsp vegetable oil in a large skillet or wok over medium‑high heat. Add chicken and stir‑fry until cooked through and lightly browned, about 4–5 minutes. Remove chicken and set aside.
Add remaining vegetable oil to the pan. Stir‑fry garlic and ginger until fragrant, about 30 seconds.
Add bell peppers, broccoli, carrot, and zucchini. Stir‑fry for 3–4 minutes, until vegetables are crisp‑tender.
Return chicken to the pan. Add chicken broth and toss everything together until heated through and sauced, about 1–2 minutes.
Season with salt and pepper to taste. Serve immediately over rice or noodles if desired.

Swap in your favorite veggies—snap peas, mushrooms, or baby corn work great.
For extra flavor, top with sliced green onions or sesame seeds.
Adjust sauce amounts to taste or make it spicier with a dash of chili garlic sauce.
To make it gluten‑free, use tamari or coconut aminos instead of soy sauce.