Slice the chicken into thin strips and season with a pinch of salt.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of oil. Add garlic and ginger, sauté until fragrant, about 1 minute.

Add bell peppers, carrots, and snap peas. Stir-fry vegetables until tender-crisp, about 4-5 minutes.

Return cooked chicken to the skillet. Mix soy sauce and lemon juice, then pour over the stir-fry. Toss to combine.

Cook for an additional 2 minutes to heat through. Serve hot.