Prepare the Chicken : Slice the chicken breasts into thin strips and season lightly with black pepper. Set aside.

Cook the Chicken : Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 5–6 minutes until fully cooked and lightly golden. Remove the chicken from the skillet and set aside.

Sauté the Vegetables : In the same skillet, heat the remaining tablespoon of olive oil. Add the broccoli, red bell pepper, and carrots. Stir-fry for 5–7 minutes until the vegetables are tender-crisp. Add the garlic and ginger, cooking for an additional minute until fragrant.

Make the Sauce : In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, honey or maple syrup, cornstarch, and water. If using sesame oil, add it to the mix. Make sure the cornstarch is fully dissolved for a smooth sauce.

Combine Everything : Return the chicken to the skillet with the vegetables. Pour the sauce over the mixture, stirring well to coat evenly. Cook for 2–3 minutes, allowing the sauce to thicken and fully coat the chicken and vegetables.

Garnish and Serve : Sprinkle with sesame seeds (if desired) and serve hot over steamed rice, noodles, or as a standalone low-carb option.