Prep the chicken: Slice the chicken into thin, bite-size strips against the grain. Pat dry and season with a pinch of salt and pepper. Thinner cuts cook faster and stay tender.

Slice the vegetables: Cut broccoli into small florets, bell pepper into thin strips, carrot into matchsticks or thin coins, and onion into thin slices. Trim snap peas if needed. Keep vegetables in separate piles for easy cooking.

Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, chicken broth, sesame oil, and cornstarch until smooth. If you like heat, add chili-garlic sauce or red pepper flakes.

Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat. The pan should be hot but not smoking.

Sear the chicken: Add chicken in a single layer. Cook, undisturbed, 1 to 2 minutes to brown, then stir and cook another 2 to 3 minutes until just cooked through. Transfer to a plate. Don’t overcook.

Stir-fry the vegetables: Add the remaining 1 tablespoon oil. Toss in broccoli and carrots first. Stir-fry 2 minutes. Add bell pepper, snap peas, and onion. Cook 2 to 3 minutes more until crisp-tender.

Add aromatics: Push vegetables to the edges. Add garlic and ginger to the center. Stir 30 seconds until fragrant. Mix back into the vegetables.

Combine and sauce: Return chicken to the pan. Whisk the sauce again and pour it in. Stir constantly for 1 to 2 minutes as the sauce thickens and coats everything.

Taste and adjust: If it needs salt, add a splash of soy. For brightness, squeeze a little lime or add a touch more vinegar. If too thick, splash in water; if too thin, simmer 30 seconds more.

Serve: Spoon over warm rice or noodles. Garnish with sesame seeds and green onions. Enjoy right away while it’s hot and glossy.