1. Marinate the Chicken:
* In a medium bowl, combine the chicken pieces, lemon zest, 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, minced garlic, dried oregano (if using for marinade), salt, and pepper.
* Toss well to ensure the chicken is evenly coated.
* Let the chicken marinate for at least 15-20 minutes at room temperature (or up to 1 hour in the refrigerator). This step infuses the chicken with flavor and helps tenderize it.

2. Prepare Vegetables and Sauce (Mise en Place):
* While the chicken is marinating, wash and chop/slice all your chosen vegetables.
* In a small bowl, whisk together the ingredients for the Lemon Herb Sauce: chicken broth, juice of 1 large lemon, and honey/maple syrup (if using).
* In a separate very small bowl, mix the cornstarch with cold water to create the slurry.
* Chop all your fresh herbs for the sauce and garnish.
* Have all ingredients prepped and within easy reach of your stove.
* If serving with rice or quinoa, start cooking it now according to package directions.

3. Cook the Chicken:
* Heat 1 tablespoon of olive oil in a large wok or heavy-bottomed skillet over medium-high heat until the oil is shimmering.
* Add the marinated chicken to the hot wok in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Discard any excess marinade.
* Cook the chicken for 3-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
* Remove the cooked chicken from the wok and set aside on a clean plate.

4. Stir-Fry the Vegetables:
* To the same wok (add a touch more olive oil if it seems dry), add the sliced onion. Stir-fry for 2-3 minutes until it begins to soften.
* Add the harder vegetables like broccoli and bell peppers. Stir-fry for 3-4 minutes until they start to become tender-crisp.
* Add the softer vegetables like zucchini and snap peas. Continue to stir-fry for another 2-4 minutes until all vegetables are tender-crisp but still vibrant and slightly crunchy. Avoid overcooking them.

5. Create the Lemon Herb Sauce & Combine:
* Pour the prepared lemon-broth mixture into the wok with the vegetables. Bring it to a gentle simmer.
* Give the cornstarch slurry a quick stir and pour it into the simmering sauce. Stir constantly until the sauce thickens slightly (about 1-2 minutes). It should be thick enough to lightly coat the vegetables.
* Return the cooked chicken (and any juices from the plate) to the wok.
* Stir in the chopped fresh parsley, fresh thyme leaves, and fresh oregano (if using). Toss everything together to coat with the sauce and allow the herbs to release their fragrance (about 30 seconds to 1 minute).
* Taste the sauce and adjust seasoning if necessary. You may want a pinch more salt, pepper, or a tiny bit more honey/lemon juice to balance the flavors.

6. Serve and Garnish:
* Remove the stir-fry from the heat.
* Serve immediately over steamed rice, quinoa, or with a side of crusty bread to soak up the delicious sauce.
* Garnish generously with extra fresh chopped herbs and fresh lemon wedges or slices on the side for an extra burst of lemon.