1. Begin by preparing all your ingredients: slice the chicken thinly against the grain for tenderness, and chop the vegetables so they cook evenly. Having everything ready is key—Nonna Rosa always told me mise en place is the secret to stress-free cooking.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices in a single layer and cook for about 3-4 minutes, until just cooked through and lightly golden. Remove the chicken and set aside.
3. In the same skillet, add the remaining oil and toss in the garlic and ginger. Stir for about 30 seconds until fragrant—this aroma always brings me back to my grandmother’s kitchen, where these scents were the first to greet you.
4. Add the mushrooms, carrots, snow peas, and bamboo shoots. Stir-fry for about 4-5 minutes, until the vegetables are tender-crisp. You want them still bright and with a bit of crunch, like the fresh herbs in my mother’s garden.
5. Return the chicken to the pan. Pour in the chicken broth, soy sauce, oyster sauce (if using), and sesame oil. Stir everything together and let it simmer for 2 minutes to marry the flavors.
6. Give the cornstarch slurry a quick stir, then pour it into the skillet while stirring continuously. This will thicken the sauce beautifully within a minute or so—watch for it to become glossy and coat the ingredients evenly.
7. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and sprinkle with sliced green onions for a fresh finish.

This process is a wonderful way to slow down and savor the act of cooking, even on a hectic day. Teaching Olivia and Isabella these steps, watching their eyes light up when the sauce thickens, reminds me how food is a language of love and connection.