Chicken - To a large nonstick skillet, add the chicken oil, evenly season with salt and pepper, and cook over medium-high heat for about 5 minutes, or until chicken is cooked through, without overcooking it. Stir and flip chicken frequently as it cooks to ensure even browning. When it's done, remove it from the skillet using a tongs or slotted spoon, and set it aside.

Veggies - To the skillet (don't wipe it out because you'll need the cooking juices and oil left behind), add the bell peppers, onions, and cook for about 3-4 minutes, or until veggies are beginning to soften and the onions are becoming translucent. Flip and toss veggies frequently as they cook. Tip - If the skillet is too dry, add a bit more oil, as necessary. If you like the flavor of sesame oil, adding a bit here too add an extra great depth of flavor to the final dish.

Add the garlic, ginger, and cook for about 1 minute, or until fragrant. Stir continuously.

Slowly pour in the chicken broth, soy sauce, oyster sauce (tip - No oyster sauce? Use 1 extra tablespoon of soy sauce instead), honey, cornstarch, black pepper, chili powder, stir to combine, and allow the mixture to simmer gently for about 2 to 3 minutes, or until the sauce begins to thicken.

Add the chicken back into the skillet, stir to combine and coat evenly, and allow it to simmer for 1 to 2 minutes, or until warmed through.

Taste the stir fry and make any necessary flavor adjustments, such as additional salt, pepper (if you can't taste much black pepper add more), or more chili powder for heat (or a pinch of cayenne pepper or sprinkle with red chili flakes), for more sweetness add a drizzle more of honey, etc.

Garnish with green onions and optional sesame seeds before serving immediately.