Prep everything first: Slice the chicken thinly, chop the vegetables, and mince the garlic and ginger. Stir-fries move fast, so have all ingredients ready.

Mix the sauce: In a bowl, whisk soy sauce, rice vinegar, honey, and your heat option. In a separate small cup, mix the cornstarch with cold water to make a slurry.

Heat the pan: Use a wok or large skillet. Add 1 tablespoon oil and heat over medium-high until shimmering.

Sear the chicken: Season chicken lightly with salt and pepper. Add to the hot pan in a single layer. Cook 3–4 minutes, stirring once or twice, until just cooked through. Transfer to a plate.

Cook sturdy veggies first: Add the remaining 1 tablespoon oil. Toss in broccoli and carrots. Stir-fry 2–3 minutes until they start to soften.

Add quick-cooking veggies: Add bell peppers, snap peas, and mushrooms. Stir-fry another 2–3 minutes until bright and crisp-tender.

Bloom aromatics: Push veggies to the sides. Add garlic, ginger, and the white parts of green onions to the center. Stir 30 seconds until fragrant.

Combine and sauce: Return chicken and any juices to the pan. Pour in the sauce base and toss to coat.

Thicken: Stir the cornstarch slurry, then pour it in while tossing. Cook 1–2 minutes until the sauce turns glossy and clings to the chicken and vegetables.

Finish: Turn off the heat. Stir in toasted sesame oil and the green parts of the onions. Taste and adjust with a splash more soy, vinegar, or heat if needed.

Serve: Spoon over cooked brown rice, quinoa, or cauliflower rice. Sprinkle sesame seeds if you like.