In a small bowl, whisk together the soy sauce, honey (or maple syrup), sesame oil, and rice vinegar. In a separate small bowl, mix the cornstarch with 30ml (2 tbsp) of water to create a slurry, then stir this into the sauce mixture. Set the sauce aside. This forms your flavorful stir-fry sauce.

Heat 15ml (1 tbsp) of the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the sliced chicken and stir-fry for 5-7 minutes, or until it is cooked through and no longer pink. Remove the chicken from the skillet and set aside.

Add the remaining 15ml (1 tbsp) of vegetable oil to the same skillet. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.

Add the broccoli florets, sliced bell pepper, sliced carrot, and sliced onion to the skillet. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp. You want them to still have a slight bite.

Add the snow peas (or snap peas) to the skillet and stir-fry for another 1-2 minutes until they are bright green and tender-crisp.

Return the cooked chicken to the skillet with the vegetables. Give the prepared sauce a quick stir (as the cornstarch may have settled) and pour it over the chicken and vegetables. Stir everything together and cook for 1-2 minutes, until the sauce has thickened and coats the ingredients.

Serve the chicken and vegetable stir-fry immediately over cooked rice or noodles.