Begin by cutting the chicken breast into bite-sized pieces. Don't rush! A sharp knife can save you time and effort. In a bowl, toss the chicken with cornstarch, salt, and pepper until well coated. This will give it a nice skin when cooked.

In a large wok or non-stick skillet, heat the sesame oil and canola oil over medium-high heat. You want the oils shimmering but not smoking. This is where the magic begins!

Add the chicken pieces into the hot oil in a single layer. Allow it to sizzle without stirring for about 3-4 minutes. This method can give you a better sear. Then, stir until browned and no longer pink, about another 2-3 minutes. Remove the chicken from the pan and set it aside. Easy so far, right?

Add a touch more oil if necessary, then toss in the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Be careful not to burn them; you want savory, not bitter.

Throw in the zucchini, green bell pepper, and broccoli florets. Stir-fry them for about 4-5 minutes until they are vibrant and just tender. They should keep a little crunch.

Return the chicken to the pan and pour in the chicken broth, soy sauce, and sherry. Stir everything to combine. This will create a flavorful sauce, coating all the ingredients. Allow it all to bubble for about 2-3 minutes.

Finally, toss in sliced green onions. They add freshness at the end and a pop of color. Remove from the heat.

Serve immediately, preferably hot over steamed rice or noodles. Don’t forget to look at the vibrant colors, each bite is a feast for the eyes as well as the palate.