Prep everything first. Slice the chicken thinly against the grain. Cut the veggies into bite-size pieces. Mince the garlic and ginger. Stir fries move fast, so have it all ready.

Make the sauce. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, and your chosen chili sauce. Stir in the cornstarch slurry until smooth. Set aside.

Heat the pan properly. Use a wok or large skillet over medium-high to high heat. Add 1 tablespoon oil and let it shimmer. A hot pan prevents sticking and helps caramelize.

Cook the chicken in batches. Toss the chicken with a little salt and pepper. Add half to the pan in a single layer. Sear 2–3 minutes per side until just cooked and browned at the edges. Remove to a plate and repeat with the rest, adding more oil if needed.

Stir-fry the vegetables. Add 1 tablespoon oil, then the onions, carrots, and broccoli. Cook 2–3 minutes, stirring often. Add bell pepper and snap peas and cook 1–2 minutes more. You want crisp-tender, not soft.

Add aromatics. Push the veggies to the sides, splash in a bit more oil if the pan looks dry, then add garlic and ginger to the center. Stir 30 seconds until fragrant.

Combine and sauce. Return chicken and any juices to the pan. Give the sauce a quick stir and pour it over everything. Toss for 1–2 minutes until the sauce thickens and coats the stir fry.

Finish and serve. Turn off the heat and drizzle with sesame oil. Sprinkle green onions and sesame seeds. Taste and adjust with a splash more soy, a squeeze of lime, or a pinch of sugar if needed. Serve over hot rice or noodles.