Begin by slicing the chicken breasts into thin strips and placing them in a mixing bowl. Sprinkle cornstarch over the chicken, ensuring each piece is fully coated. Set aside for about 5-10 minutes.

In a large wok or skillet, heat 2-3 tablespoons of vegetable oil over medium-high heat. Swirl the oil to coat the pan evenly. This should take about 2 minutes.

Carefully add the coated chicken strips to the hot oil in a single layer. Stir-fry for 5-7 minutes until golden brown and cooked through. Remove from the wok and keep warm.

In the same wok, add an additional teaspoon of oil if needed, then toss in the minced ginger, minced garlic, and red pepper flakes. Stir-fry for about 30 seconds until fragrant.

In a separate bowl, whisk together soy sauce, water, brown sugar, and hoisin sauce until combined. Pour this mixture into the wok, stirring continuously, and let it simmer for 2 minutes.

Return the golden chicken and sliced red bell pepper to the pan, stirring for 3-4 minutes. Ensure the bell pepper retains its crunch while getting coated in the sauce.

Before finishing, toss in the chopped green onions and mix well. Remove from heat and, if desired, sprinkle with sesame seeds.

Serve hot over a bed of fluffy steamed rice.