Gather your wok or large skillet, a spatula, a sharp knife, and a small bowl for mixing the sauce.
Slice the chicken breasts into thin strips, about half a centimeter wide, and pat them dry to prevent sticking.
In the small bowl, whisk together soy sauce, honey, rice vinegar, and cornstarch until the mixture is smooth and slightly thickened. Set aside.
Chop the bell pepper into strips, break the broccoli into small florets, and trim the snap peas. Mince the garlic and ginger until fragrant.
Heat the wok over high heat until shimmering, then add a tablespoon of neutral oil, swirling to coat the surface.
Add the chicken strips to the hot pan, spreading them out in a single layer. Sear for about 3-4 minutes until golden brown, stirring occasionally, then remove and set aside.
In the same pan, add a little more oil if needed. Toss in the minced garlic and ginger, sautéing for about 30 seconds until fragrant and slightly bubbling.
Add the chopped vegetables—bell pepper, broccoli, and snap peas—and stir briskly for 2-3 minutes. Cook until they are vibrant in color and just tender but still crisp.
Return the cooked chicken to the pan, then pour in the prepared sauce. Stir everything quickly to coat the ingredients evenly, cooking for another 1-2 minutes until the sauce thickens and becomes glossy.
Once the sauce is thick and clings to the ingredients with a shiny finish, remove the wok from heat. Let it sit for a moment to settle the flavors.
Serve your vibrant chicken stir fry immediately, with steamed rice or noodles, and enjoy the harmonious blend of flavors and textures.
