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1. **Prepare the Ingredients:** Slice the chicken into thin strips. Prepare the vegetables by slicing the bell pepper, onion, carrot, zucchini, and chopping the broccoli into florets. Mince the garlic and grate the ginger.
2. **Make the Sauce:** In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, chili flakes, and water or broth. If using cornstarch, mix it in with a little water to create a slurry.
3. **Stir-Fry the Chicken:** Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the chicken strips in a single layer. Cook for 2-3 minutes until browned and cooked through. Remove from the pan and set aside.
4. **Stir-Fry the Vegetables:** In the same pan, add the remaining tablespoon of oil. Add the garlic and ginger, and sauté for about 30 seconds until fragrant. Add the bell pepper, onion, carrot, zucchini, and broccoli. Stir-fry for 3-5 minutes until the vegetables are tender yet crisp.
5. **Combine and Sauce:** Return the chicken to the pan. Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for an additional 1-2 minutes until the sauce thickens slightly.
6. **Serve:** Serve immediately with steamed rice or noodles. Garnish with fresh cilantro, green onions, and sesame seeds if desired.
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