Slice chicken into thin strips, chop bell peppers and carrots, mince garlic and ginger, and chop green onions. Set aside.

In a small bowl, whisk soy sauce, cornstarch, water, and sesame oil until smooth. Set aside.

Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add chicken strips and stir-fry until cooked through, about 5-7 minutes. Remove and set aside.

Add remaining oil to the wok. Add garlic and ginger, cook for 30 seconds. Then add bell peppers, carrots, broccoli, and snap peas. Stir-fry until vegetables are crisp-tender, about 5-7 minutes.

Return chicken to wok. Pour sauce over the mixture and stir well to coat everything evenly. Cook for another 2-3 minutes until sauce thickens.

Slice green onions and sprinkle over the stir-fry. Serve hot over steamed rice or noodles.