1. Add the sliced chicken to a bowl with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Toss until evenly coated and let it rest for 10 minutes.

2. In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and white pepper until smooth.

3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 2 to 3 minutes, turning once, until mostly cooked. Transfer to a plate.

4. Add the remaining oil to the skillet. Stir in garlic and ginger and cook for 15 to 20 seconds until fragrant.

5. Add mushrooms, carrots, bamboo shoots, and water chestnuts. Stir-fry for 3 to 4 minutes until the mushrooms soften and the carrots begin to turn tender.

6. Add the snow peas and cook for 1 minute, keeping them bright and crisp.

7. Return the chicken to the skillet and pour in the sauce. Stir well and simmer for 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables.

8. Sprinkle with green onions and sesame seeds, then serve hot over rice or noodles.