Easy Chicken Stir Fry

Prep all ingredients: thinly slice the chicken, cut the vegetables, mince the garlic and ginger, and measure the sauce components.

Marinate the chicken: in a bowl combine 2 tablespoons soy sauce, 1 teaspoon cornstarch, and 1 teaspoon toasted sesame oil. Add the sliced chicken, toss to coat, and let sit for at least 10 minutes while you prep the vegetables.

Make the sauce: in a small bowl whisk together 3 tablespoons soy sauce, 2 tablespoons honey, 1/2 cup chicken broth (or water), 1 teaspoon toasted sesame oil, and 1 tablespoon rice vinegar (if using). Set aside.

Heat a large wok or nonstick skillet over high heat until very hot. Add 1 tablespoon of the vegetable oil.

Cook the chicken in a single layer (work in batches if needed) until browned and just cooked through, about 2–3 minutes per side depending on thickness. Remove the chicken to a plate and set aside.

Add the remaining 1 tablespoon oil to the pan. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant.

Add the carrots and broccoli first (they take a bit longer), stir-frying 2–3 minutes. Then add the bell pepper and snap peas and continue to stir-fry until vegetables are crisp-tender, about 2 more minutes.

Return the cooked chicken to the pan and pour the prepared sauce over everything. Stir to combine and bring to a simmer.

Stir the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) again, then add it to the pan. Cook, stirring constantly, until the sauce thickens and evenly coats the chicken and vegetables, about 1 minute.

Taste and adjust seasoning with salt, pepper, or a splash more soy sauce if needed. Stir in the sliced green onion greens if desired.

Serve the stir fry immediately over cooked rice or noodles and garnish with sesame seeds.