In a mixing bowl, combine the sliced boneless skinless chicken breasts thinly sliced against the grain into bite-sized pieces with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Toss well to coat every piece. Let marinate for at least 10 minutes at room temperature while you prep everything else. This quick marinade tenderizes the chicken and helps it brown beautifully.

In a small mixing bowl or measuring cups, whisk together the 2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp cornstarch, ¼ cup chicken broth, and grated fresh ginger grated until smooth. Set aside.

Heat a large wok or skillet over high heat until it just begins to smoke. Add 1 tablespoon of vegetable oil and swirl to coat. Add the marinated 1 ½ lb boneless skinless chicken breasts thinly sliced against the grain into bite-sized pieces in a single layer — do not stir for 60 seconds to let it sear. Then stir fry for 3–4 more minutes until cooked through and lightly golden. Transfer the chicken to a clean plate and set aside.

Return the wok to high heat and add the remaining 1 tablespoon of vegetable oil. Add the 1 medium yellow onion sliced into wedges and 1 medium carrot thinly sliced on the diagonal first and stir fry for 2 minutes, keeping everything moving.

Add the 1 medium broccoli head cut into small florets florets and 1 red bell pepper thinly sliced. Stir fry for another 2–3 minutes until the vegetables are tender-crisp and bright in color. They should still have a slight bite — don't let them go soft.

Push the vegetables to the edges of the wok and add the minced cloves garlic minced to the center. Let it sizzle for 30 seconds, then toss everything together.

Return the cooked 1 ½ lb boneless skinless chicken breasts thinly sliced against the grain into bite-sized pieces to the wok. Give the sauce a quick stir (the 1 tbsp cornstarch settles), then pour it all over the chicken and vegetables. Toss everything together and stir fry for 1–2 minutes until the sauce thickens, turns glossy, and coats everything evenly.

Remove from heat. Taste and adjust seasoning if needed — a touch more 2 tbsp soy sauce for saltiness or 1 tbsp honey for sweetness. Serve immediately over steamed white rice or noodles, garnished with sliced stalks green onions thinly sliced and 1 tbsp sesame seeds.