Prep first: Thinly slice the chicken and veggies so they cook fast. Stir together soy sauce, rice vinegar, honey, and sesame oil. If you like a glossy sauce, mix cornstarch with water in a separate small bowl.

Heat the pan: Place a large skillet or wok over high heat. Add the oil and let it get hot until it shimmers. A hot pan prevents sticking and helps sear the chicken.

Sear the chicken: Add the chicken in a single layer. Season lightly with pepper. Cook 3–4 minutes, stirring once or twice, until no longer pink and the edges are lightly browned. Transfer to a plate.

Sauté aromatics: In the same pan, add garlic and ginger. Stir for 20–30 seconds until fragrant. Don’t let them burn.

Cook the veggies: Add broccoli, bell pepper, carrot, and snap peas. Stir-fry 3–4 minutes until crisp-tender. If needed, splash in a tablespoon of water to create steam and soften the broccoli.

Combine and sauce: Return the chicken to the pan. Pour in the sauce and toss to coat. If using the cornstarch slurry, stir it in now and cook 30–60 seconds until the sauce lightly thickens.

Finish and garnish: Add green onions and any sesame seeds. Taste and adjust with a splash more soy for salt, vinegar for brightness, or honey for balance.

Serve: Enjoy as-is for a low-calorie bowl, or spoon over cauliflower rice, zucchini noodles, or a small portion of brown rice.