Prep the chicken: Pat the chicken dry and slice it thinly against the grain. Season lightly with salt and pepper. This helps it sear quickly and stay tender.

Make the sauce: In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, and chili flakes or sriracha if using. In another cup, mix cornstarch with water to form a slurry. Set both aside.

Prep the veggies: Cut broccoli into bite-sized florets, slice the bell pepper and carrot, and trim snap peas. Mince the garlic and grate the ginger.

Heat the pan: Use a large skillet or wok. Add 1 tablespoon oil over medium-high heat until shimmering. A hot pan gives you that nice sear and keeps veggies crisp.

Sear the chicken in batches: Add half the chicken in a single layer. Cook 2–3 minutes per side until just cooked through and lightly browned. Remove to a plate. Repeat with the remaining chicken using the second tablespoon of oil.

Stir-fry the vegetables: In the same pan, add broccoli and carrots first. Cook 2 minutes, stirring often. Add bell pepper and snap peas and cook another 2 minutes. You want them crisp-tender, not soft.

Add aromatics: Push the veggies to the sides. Add garlic and ginger to the center. Cook 30 seconds until fragrant, stirring to prevent burning.

Bring it together: Return the chicken and any juices to the pan. Pour in the sauce and toss to coat everything evenly.

Thicken the sauce: Stir the cornstarch slurry, then pour it into the pan while tossing. Simmer 30–60 seconds until the sauce turns glossy and clings to the chicken and vegetables.

Finish and serve: Stir in sliced green onions. Taste and adjust with a splash more soy for salt or honey for sweetness. Sprinkle sesame seeds and serve hot over rice or noodles.