1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces, seasoning with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add the bell peppers, broccoli, and snap peas. Stir fry the vegetables for 4-5 minutes, or until they are just tender but still crisp.
4. Return the chicken to the skillet, mixing it with the vegetables.
5. In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and sesame oil. Pour this sauce over the chicken and vegetables, stirring to coat everything evenly.
6. Bring the mixture to a gentle simmer, then add the cornstarch slurry (cornstarch mixed with water). Stir continuously until the sauce thickens, about 1-2 minutes.
7. Taste and adjust seasoning if necessary. Serve immediately with steamed rice or noodles for a complete meal.

Cooking is all about intuition and adjusting to your preferences. Feel free to tweak the sauce ingredients to find that perfect balance of flavors that suits your palate.