Slice chicken breast into bite-sized pieces. In a bowl, combine chicken with 1 tbsp cornstarch, 1 egg white, 1 tbsp soy sauce, 1 tbsp rice wine, and a pinch of salt and white pepper. Let sit for 15 minutes.
Cook basmati rice according to package directions.
Prepare vegetables: cut carrots and bell peppers into bite-sized pieces, halve sugar snap peas, mince ginger and garlic, slice spring onions.
Make sauce: whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tbsp rice wine, 1 tsp sesame oil, and 1 tsp cornstarch mixed with 3 tbsp water.
Heat 2 tbsp vegetable oil in a wok or large pan over high heat. Working in batches, cook chicken until just cooked through (about 2 minutes per batch). Set aside.
Add 1 tbsp oil to the pan. Stir fry ginger and garlic for 30 seconds until fragrant. Add carrots and bell peppers, stir fry for 2–3 minutes. Add sugar snap peas and cook 1 minute more.
Return chicken to the pan, pour in sauce, and toss everything together for 1–2 minutes until sauce thickens and coats the ingredients. Finish with spring onions.