1. Prepare the Chicken (Optional Marination):
* If marinating, place the cubed chicken in a medium bowl. Add 1 tablespoon soy sauce, 1 teaspoon cornstarch, and optional white pepper. Toss to coat evenly. Let it sit for at least 10-15 minutes while you prepare other ingredients (or up to 30 minutes in the refrigerator). This step helps tenderize the chicken and gives it a nice sear.

2. Prepare Vegetables and Sauce (Mise en Place):
* Wash and chop/slice all your chosen vegetables. Keep harder vegetables (like broccoli, carrots) separate from softer ones (like bell peppers, snap peas) if their cooking times differ significantly.
* Mince garlic and grate/mince ginger. Slice the onion.
* In a small bowl, whisk together all the ingredients for the Coconut Curry Sauce: full-fat coconut milk, curry paste, fish sauce (if using), soy sauce, and brown sugar/honey. Set aside.
* In a separate very small bowl, mix the 1 tablespoon cornstarch with 2 tablespoons cold water to make the slurry. Set aside.
* Have your garnishes (cilantro, lime wedges, etc.) ready.
* Start cooking your rice according to package directions.

3. Cook the Chicken:
* Heat 1 tablespoon of coconut oil (or vegetable oil) in a large wok or heavy-bottomed skillet over medium-high heat until shimmering.
* Add the chicken (marinated or plain) to the hot wok in a single layer. Do not overcrowd the pan; cook in batches if necessary to ensure the chicken sears rather than steams.
* Cook for 3-5 minutes per side, until golden brown and cooked through.
* Remove the cooked chicken from the wok and set aside on a clean plate.

4. Stir-Fry Aromatics and Vegetables:
* To the same wok (add a little more oil if needed), add the sliced onion. Stir-fry for 2-3 minutes until softened.
* Add the minced garlic and grated ginger. Stir-fry for another 30 seconds to 1 minute until fragrant – be careful not to burn them.
* Add the harder vegetables (e.g., broccoli florets, carrots). Stir-fry for 3-4 minutes until they begin to tender-crisp.
* Add the softer vegetables (e.g., bell peppers, snap peas). Stir-fry for another 2-3 minutes until all vegetables are tender-crisp but still vibrant. You want them to retain some crunch.

5. Create the Coconut Curry Sauce & Combine:
* Pour the prepared coconut curry sauce mixture into the wok with the vegetables. Stir well to combine.
* Bring the sauce to a gentle simmer. Let it cook for 2-3 minutes, allowing the flavors to meld and the curry paste to cook through.
* Return the cooked chicken (and any accumulated juices from the plate) to the wok. Stir to coat the chicken with the sauce.
* Give the cornstarch slurry a quick stir and pour it into the simmering sauce. Stir constantly until the sauce thickens to your desired consistency (usually 1-2 minutes). If it gets too thick, you can add a splash of water or more coconut milk.

6. Finish and Serve:
* Remove the wok from the heat. Stir in the fresh lime juice.
* Taste the sauce and adjust seasonings if necessary. You might want more curry paste for heat, more sugar for sweetness, more soy for saltiness, or more lime for brightness.
* Serve the Coconut Curry Chicken Stir Fry immediately over hot steamed jasmine or basmati rice.
* Garnish generously with fresh chopped cilantro, basil leaves, extra lime wedges, and optional toasted coconut or chopped nuts.