Prepare the Ingredients : Slice the chicken breast into thin, even strips to ensure quick cooking. Rinse and chop the assorted vegetables into small, bite-sized pieces. Finely mince the garlic and either grate or finely chop the ginger.

Cook the Chicken : Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips to the heated pan and stir-fry for 3–5 minutes, or until the chicken turns golden and is thoroughly cooked. Remove the chicken from the pan and set it aside.

Stir-Fry the Vegetables : In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the mixed vegetables and stir-fry for 2–3 minutes until they start to soften but remain crisp.

Make the Sauce : Add the minced garlic and ginger to the pan with the vegetables. Stir-fry for 30 seconds until fragrant. Return the chicken to the pan and pour in the soy sauce, oyster sauce, sesame oil, and optional honey or sugar. Stir everything to coat evenly.

Thicken the Sauce : Reduce the heat to medium-low. Stir in the cornstarch slurry and mix until the sauce thickens, about 1–2 minutes. Sprinkle with black pepper and adjust seasoning to taste.

Serve : Remove from heat and serve immediately over steamed rice or noodles.