Prep the chicken. Pat the chicken dry and slice it into thin bite-size strips. Season lightly with salt and pepper. This helps it brown and keeps it from tasting flat.

Stir together the sauce. In a small bowl, whisk 1/3 cup soy sauce, 2 teaspoons rice vinegar, 1 tablespoon honey (or 2 teaspoons brown sugar), 1 teaspoon cornstarch, and a splash of water (2 tablespoons). Add red pepper flakes or a dab of sriracha if you like heat. Set aside.

Warm the pan properly. Heat a large skillet or wok over medium-high until hot. Add 1–2 tablespoons oil and tilt to coat. A hot pan means better sear and less sticking.

Cook the chicken in batches. Add half the chicken in a single layer. Don’t stir for 60–90 seconds to let it brown, then stir-fry until cooked through, 3–4 minutes total. Transfer to a bowl and repeat with the remaining chicken, adding oil if needed.

Sweat the aromatics. Lower heat to medium. Add a small splash of oil if the pan is dry. Add minced garlic and grated ginger. Stir for 30 seconds until fragrant—don’t burn them.

Add frozen veggies. Increase heat to medium-high. Add the frozen mixed vegetables straight from the bag. Cook, stirring, until they’re hot and some edges start to brown, about 4–6 minutes. If they release water, keep cooking to let it evaporate.

Return chicken to the pan. Add the cooked chicken and any juices. Toss to combine.

Pour in the sauce. Give the sauce a quick stir to re-incorporate the cornstarch, then pour it over everything. Toss and cook 1–2 minutes until the sauce thickens and coats the chicken and veggies.

Finish and taste. Turn off the heat. Add a few drops of sesame oil and sliced green onions if using. Taste and adjust with a splash more soy sauce, vinegar, or a pinch of sugar to balance.

Serve. Spoon over hot rice or toss with cooked noodles. Garnish with extra green onions or sesame seeds if you have them.