Prep Work

1. Marinate the chicken: In a medium bowl, mix chicken pieces with soy sauce, rice wine, cornstarch, baking soda (if using), white pepper, and oil. Mix it all up really well to cover all the pieces. Let it marinate for at least 15 minutes while you get everything else ready.
2. Make the sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, rice wine, sesame oil, cornstarch, brown sugar, and white pepper until its smooth. Set it aside for later.
3. Prepare vegetables: Wash, dry, and cut all your vegetables as listed in the ingredients. Arrange them on a plate or cutting board in the order you’ll add them to the wok.

Cooking Process

1. Heat your wok or skillet: Get your wok really hot until you see a little smoke coming off it. Add 2 tablespoons of vegetable oil and swirl it around to coat the surface.
2. Cook the chicken: Add your marinated chicken pieces in a single layer (you might need to do this in batches if you have a lot). Let them sear without touching them for 1 minute, then stir-fry for another 2-3 minutes until their just cooked through but still tender. Take them out of the wok and set them aside.
3. Stir-fry vegetables: Put the wok back on high heat. Add the last tablespoon of oil. Toss in the onions and stir-fry for 30 seconds, then add the carrots and broccoli. Stir-fry for 2 minutes. Add the bell peppers and snap peas and keep stir-frying for 1-2 more minutes until the vegetables are crisp-tender.
4. Add aromatics: Push all the vegetables to the sides of the wok, making a space in the middle. Add the garlic and ginger to this space and cook for 30 seconds until you can really smell them, then mix everything together.
5. Combine and finish: Put the chicken back in the wok. Give the sauce another quick whisk (the cornstarch probably settled to the bottom) and pour it into the wok. Toss everything together and cook for 1-2 minutes until the sauce gets thick and coats everything nicely.
6. Finish: Add your green onions and toss for another 30 seconds. Take it off the heat.
7. Serve: Transfer everything to a serving plate, sprinkle with some sesame seeds if you want, and serve right away with some steamed rice or noodles.