1. Marinate the Chicken

• In a mixing bowl, combine the chicken strips with soy sauce, cornstarch, and sesame oil. Toss to coat evenly. Let it marinate for at least 10 minutes while you prepare the other ingredients.

2. Make the Sauce

• In a small bowl, whisk together oyster sauce, soy sauce, rice vinegar, honey, chili flakes (if using), chicken broth, and cornstarch. Set aside.

3. Sear the Chicken

• Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
• Add the marinated chicken in a single layer and cook for 2–3 minutes per side until golden and just cooked through. Remove from the pan and set aside.

4. Cook the Aromatics and Vegetables

• In the same skillet, add a little more oil if needed. Sauté garlic and ginger until fragrant, about 30 seconds.
• Add the sliced onion and carrot, cooking for 2–3 minutes until slightly softened.
• Toss in the bok choy and stir-fry for 3–4 minutes until it becomes tender but still crisp.

5. Combine and Sauce

• Return the chicken to the skillet and pour the prepared sauce over the mixture. Toss everything together, ensuring the sauce evenly coats the chicken and vegetables.
• Cook for another 2–3 minutes until the sauce thickens slightly and the ingredients are heated through.

6. Garnish and Serve

• Remove from heat and sprinkle with chopped green onions. Serve immediately over steamed rice, noodles, or enjoy on its own for a low-carb option.