1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the sliced chicken, seasoning lightly with salt and pepper. Stir-fry until the chicken is just cooked through and golden around the edges, about 4-5 minutes. Remove the chicken from the pan and set aside.
2. Add the remaining 1 tablespoon of oil to the pan. Toss in the minced garlic and sliced onion. Sauté for 2 minutes until fragrant and the onions start to soften.
3. Stir in the celery, carrot, and snow peas. Cook for another 3-4 minutes, stirring frequently, until the vegetables are bright and crisp-tender—this keeps the dish lively and fresh.
4. Return the chicken to the wok along with the bean sprouts, water chestnuts, and chopped green onions. Give everything a good toss to combine.
5. Pour in the chicken broth, soy sauce, oyster sauce, and sesame oil. Stir well, bringing the mixture to a gentle simmer.
6. Slowly drizzle in the cornstarch slurry while stirring continuously. This will thicken the sauce nicely, coating the chicken and vegetables in a glossy finish. Cook for an additional 1-2 minutes until the sauce thickens and everything is heated through.
7. Taste and adjust seasoning with salt and pepper if needed. Serve immediately over steamed rice or your favorite noodles.

One thing Mama Lou always taught me was to watch your vegetables closely—they should still have a slight crunch to remind you of summer garden mornings. And Ouma, with her keen palate, would always insist on tasting halfway through to tweak the sauce, a ritual I cherish and have kept alive in my own kitchen.