In a small bowl, whisk together the soy sauce, sesame oil, corn-starch, sugar, and a pinch of salt and pepper. Set this sauce aside.
Heat the vegetable oil in a large pan or wok over medium-high heat.
Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
Add the chicken strips and cook for 4-5 minutes until they are no longer pink and have started to brown.
Add the broccoli florets and sliced red bell pepper to the pan. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
Pour the sauce over the chicken and vegetables in the pan. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens and coats the ingredients.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve the chicken stir fry hot over cooked rice or noodles.
