Prepare ingredients: trim and slice the chicken into strips; core and slice the red bell pepper into strips; trim and halve the sugar snap peas lengthwise; peel garlic (halve if extra large); slice the fresh ginger; and slice the green onions on the diagonal.
Make the stir-fry sauce by combining soy sauce, oyster sauce, sesame oil, your preferred sweetener, rice vinegar, and a little jarred minced ginger; set aside.
Heat a wok or large frying pan over high heat for about 1 minute until very hot.
Add the peanut oil and heat for about 1 minute, then add the sliced ginger and whole garlic cloves and cook, stirring, for 1–2 minutes until fragrant but not browned; remove and discard the ginger and garlic slices.
Add the chicken strips and stir-fry for about 4 minutes, stirring constantly, until the chicken is nearly cooked through and just starting to brown.
Add the red pepper strips and halved sugar snap peas and continue to stir-fry for 2–3 minutes until the vegetables are crisp-tender.
Stir in the sliced green onion and cook about 1 minute more, stirring constantly.
Pour in the prepared sauce and cook 2–3 minutes, stirring, until the sauce slightly thickens and coats the chicken and vegetables; remove from heat and serve hot.
