Prep the chicken: Slice chicken thinly against the grain. Pat dry with paper towels. Season with a pinch of salt and pepper.

Stir together the sauce: In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Taste and adjust—add more honey for sweetness or more vinegar for brightness.

Make the cornstarch slurry: In a separate bowl, mix cornstarch and water until smooth. Set nearby.

Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer.

Cook the chicken in batches: Add half the chicken in a single layer. Don’t crowd the pan. Sear 2–3 minutes per side until just cooked and lightly browned. Transfer to a plate and repeat with the rest, adding more oil if needed.

Stir-fry the veggies: In the same pan, add broccoli, carrots, and bell pepper. Stir-fry 3–4 minutes until crisp-tender. Add snap peas and the white parts of the green onions and cook 1 minute more.

Combine and sauce: Return chicken and any juices to the pan. Pour in the honey-garlic sauce. Bring to a gentle simmer.

Thicken: Stir in the cornstarch slurry and cook 30–60 seconds, stirring, until the sauce turns glossy and clings to the chicken and vegetables. If it gets too thick, add a splash of water.

Finish: Add red pepper flakes if using. Toss well. Taste and adjust seasoning—more soy for saltiness, more honey for sweetness, or a squeeze of lime for brightness.

Serve: Top with sesame seeds and the green parts of the green onions. Spoon over warm rice or toss with noodles.