In a mixing bowl, combine soy sauce, oyster sauce, cornstarch, and cracked black pepper. Add the chicken thighs and marinate for at least 10 minutes.

In another bowl, whisk together minced garlic, sesame oil, honey or brown sugar, and a dash of soy sauce to create the garlic soy glaze.

Heat a wok or large skillet over high heat, add vegetable oil, and cook the marinated chicken for 3-4 minutes until browned.

In the same pan, add more oil if necessary, stir-fry minced garlic for 30 seconds, then add onions and bell peppers, cooking for 2-3 minutes.

Add zucchini and snow peas, stir-frying for a couple of minutes until vibrant.

Return the cooked chicken to the pan, drizzle the garlic soy glaze, and toss everything for 1-2 minutes until the sauce thickens.

Remove from heat and serve hot, garnished with cilantro or green onions.