Marinate the Chicken: In a bowl, combine the sliced chicken breast with soy sauce, cornstarch, and rice wine (if using). Mix well to coat, then set aside to marinate for 10-15 minutes while you prepare the other ingredients.

Prepare the Sauce: In a small bowl, mix together the chicken broth, soy sauce, oyster sauce, sugar, and sesame oil. Stir well to combine. In a separate small dish, dissolve the cornstarch in water to create a slurry for thickening.

Sauté the Chicken: In a large skillet or wok, warm 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and cook until it turns opaque, approximately 2 to 3 minutes. Once cooked, take the chicken out of the pan and set it aside.

Cook the Vegetables: In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the mushrooms, snow peas, bamboo shoots, water chestnuts, bell pepper (if using), and carrot slices. Stir-fry the vegetables for about 3-4 minutes, or until they are just tender-crisp.

Integrate Chicken and Sauce: Place the cooked chicken back into the pan along with the vegetables. Pour the prepared sauce over the chicken and vegetables, stirring to coat evenly. Add the cornstarch slurry, stirring constantly until the sauce thickens and coats the ingredients, about 1-2 minutes.

Serve: Once the sauce has thickened, remove the dish from heat and serve immediately. Enjoy with steamed rice or noodles for a complete meal.