Step 1: Mise en Place – Prep Your Ingredients Before you even think about turning on the heat, get everything ready. Slice the chicken into thin, even strips so they cook quickly and uniformly. Halve the zucchini lengthwise, then cut crosswise into half-moons. Thinly slice the bell pepper. Mince the garlic and grate the ginger. In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil. In another small bowl, stir the cornstarch and water to make your slurry. Having everything prepped means you can stir-fry without scrambling.
Step 2: Sear the Chicken Until Golden Place a wok or a large non-stick skillet over high heat. Add ½ tablespoon of vegetable oil and let it shimmer. Add the chicken strips in a single layer—don’t overcrowd the pan. Let them sear undisturbed for 2 minutes until beautifully golden underneath. Then toss and cook for another 2-3 minutes until the chicken is cooked through. Transfer the chicken to a clean plate and set aside.
Step 3: Sauté the Aromatics and Vegetables Reduce the heat to medium-high. Add the remaining ½ tablespoon of oil. Toss in the minced garlic and grated ginger. Stir for about 30 seconds until fragrant—don’t let them burn. Immediately add the sliced zucchini and bell pepper. Stir-fry for 2-3 minutes until the zucchini is just tender and bright green, but still has a slight crunch. You want it to keep its shape, not turn into mush.
Step 4: Combine and Glaze with Sauce Return the cooked chicken to the wok with the vegetables. Pour the soy sauce mixture over everything. Toss well to coat. Give the cornstarch slurry a quick stir (it settles fast), then pour it into the pan while continuously stirring. The sauce will thicken almost immediately into a glossy, clinging glaze. Sprinkle in the red pepper flakes if you like heat. Stir everything together for another 30 seconds.
Step 5: Garnish and Serve Immediately Remove the wok from the heat. Sprinkle with sliced green onions and a generous pinch of sesame seeds. Serve right away over steamed jasmine rice, cauliflower rice, or your favorite noodles. The stir fry waits for no one—it’s best hot and fresh off the wok.