Easy Spicy Garlic Chili Chicken Stir-fry with Peppers and Green Beans

Heat the cooking oil in a large wok or skillet over medium-high heat until shimmering.
Add the cubed chicken to the hot pan and stir-fry for 4-5 minutes until lightly browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic, minced chilies, and grated ginger. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.
Add the sliced red and green bell peppers and green beans to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
While the vegetables are cooking, whisk together the halal soy sauce, vegetarian oyster sauce, brown sugar, white vinegar, and chicken broth in a small bowl to create your sauce.
Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce evenly over everything.
Toss continuously for 1-2 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables beautifully. If desired, add a sprinkle of extra chili flakes.
Serve immediately over a generous bed of fluffy jasmine rice. Garnish with fresh chopped green onions if you like, and enjoy!