Chicken and Vegetables Stir-Fry

1.In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water until smooth. Set aside this savory sauce mixture.

2.Heat vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.

3.Add minced garlic to the skillet and sauté for about 30 seconds until fragrant, taking care not to burn it.

4.Add the sliced red and yellow bell peppers, julienned carrot, broccoli florets, and zucchini slices to the skillet. Stir-fry the vegetables for 4-5 minutes until they are crisp-tender and vibrant in color.

5.Add the drained and shredded canned chicken to the skillet with the vegetables. Stir well to combine and heat through, about 2 minutes.

6.Pour the prepared sauce over the chicken and vegetables. Stir continuously to coat everything evenly and cook for another 2-3 minutes until the sauce thickens and glazes the ingredients.

7.Season with salt and freshly ground black pepper to taste. Add sliced green onions and toss gently to combine.

8.Remove from heat. Transfer the stir-fry to a serving dish and sprinkle with toasted sesame seeds if desired.

9.Serve immediately with steamed jasmine rice or noodles for a complete meal.