Pat the chicken strips dry with paper towels, then toss with the cornstarch, salt, and black pepper until each piece is lightly coated.

In a small bowl, whisk together the coconut milk, fish sauce, soy sauce, brown sugar, and chili flakes. Set aside. Don't add the lime zest and juice yet.

Heat a large wok or heavy skillet over high heat until a drop of water evaporates on contact, about 2 minutes. Add 1 tablespoon of oil and let it shimmer.

Arrange the chicken in a single layer. Let it cook undisturbed for 90 seconds until the bottom is golden and slightly crisp, then stir fry for another 2 to 3 minutes until cooked through and no longer pink. Transfer to a plate.

Add the remaining 1 tablespoon of oil to the hot wok. Add the white parts of the scallions, garlic, and ginger. Stir constantly for 30 to 45 seconds until fragrant but not browned.

Add the red bell pepper and cook for 2 minutes, stirring frequently, until slightly softened but still with some bite.

Add the snap peas and the green parts of the scallions. Stir fry for 1 minute until the snap peas are bright green and just tender.

Return the chicken to the wok. Remove the pan from the heat and pour in the coconut milk sauce. Stir to coat everything evenly.

Return the pan to low heat and cook for 60 seconds, stirring gently, until the sauce is just warmed through and lightly coats the chicken and vegetables.

Remove from heat. Stir in the lime zest and lime juice. Taste and adjust salt or lime as needed.

Spoon over cooked jasmine rice. Top with torn cilantro or Thai basil and serve with lime wedges on the side.