To optionally velvet the chicken before cooking, follow steps 2-7. To skip velveting, start on step 8.

Prepare the Velvet Marinade. In a bowl, whisk together 1 egg white, 1 tablespoon cornstarch, and a pinch of salt.

Add the thinly sliced chicken breasts to the mixture and stir to coat evenly.

Cover and let the chicken marinate for about 30 minutes in the refrigerator.

Blanch the Chicken. Bring a pot of water to a gentle simmer (not a rolling boil).

Add the marinated chicken and cook for about 1 minute until the exterior of the chicken turns white and the pieces are just beginning to firm up. This quick poach ensures the chicken remains tender.

Drain the chicken and set aside on a paper towel to remove excess moisture.

Heat olive oil in a large skillet or wok over medium-high heat.

Add the chicken slices to the skillet and stir-fry until lightly browned and cooked through. If you've velveted the chicken, cook for about 2-3 minutes. Without velveting cook for about 5-7 minutes. Remove chicken and set aside.

In the same skillet, add the bell pepper, zucchini, and carrot. Stir-fry for about 5 minutes until they start to soften.

Add the garlic and ginger, and continue to stir-fry for another 2 minutes.

Return the chicken to the skillet, along with the soy sauce, sesame oil, and chili flakes if using. Stir everything together and cook for another 2-3 minutes until well combined and the vegetables are tender.

Season with salt and pepper to taste, and garnish with fresh cilantro before serving.