# What Goes In:
→ Protein
01 - 1 pound boneless, skinless chicken breasts, thinly sliced
→ Vegetables
02 - 2 cups broccoli florets
03 - 1 cup sugar snap peas, trimmed
04 - 1 medium red bell pepper, thinly sliced
05 - 2 green onions, sliced
→ Aromatics and Sauce
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, peeled and grated
08 - 2 tablespoons low-sodium soy sauce
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon honey
12 - 1 teaspoon sesame oil
13 - 2 teaspoons cornstarch
14 - 1/4 cup water
→ Cooking
15 - 1 tablespoon canola or avocado oil
→ Optional Garnish
16 - 1 tablespoon toasted sesame seeds
17 - Fresh cilantro or additional green onions for serving
# How to Make It:
01 - In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, cornstarch, and water until well combined. Set aside.
02 - Heat oil in a large nonstick skillet or wok over medium-high heat. Add sliced chicken and cook for 3 to 4 minutes, stirring frequently, until lightly browned and cooked through. Transfer chicken to a plate.
03 - In the same skillet, add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
04 - Add broccoli florets, snap peas, and bell pepper slices. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
05 - Return cooked chicken to the skillet. Pour in prepared sauce, tossing all ingredients to coat evenly. Cook for 2 to 3 minutes, stirring constantly, until sauce thickens and reaches serving temperature.
06 - Stir in sliced green onions. Remove from heat. Transfer to serving plates and garnish with toasted sesame seeds and fresh cilantro or additional green onions as desired.
