In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, sesame oil, ginger paste and crushed red pepper flakes. Set aside. ⅔ cup low-sodium soy sauce, ¼ cup honey, 2 tablespoons rice vinegar , 2 tablespoons cornstarch, 1 teaspoon sesame oil, 2 teaspoons ginger paste, ½ teaspoon crushed red pepper flakes

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the pan and set aside. 1 ½ pounds boneless skinless chicken breasts, 2 tablespoons vegetable oil

In the same pan, add the remaining 1 tablespoon of oil. Add broccoli, bell peppers, carrot, and snap peas. Stir fry for 5-7 minutes, until the vegetables are crisp-tender as you prefer. Add minced garlic and cook for another 30 seconds, until fragrant. 2 cups broccoli florets, 1 red bell pepper, 1 yellow bell pepper, 1 medium carrot, 1 cup snap peas, 2 teaspoons minced garlic

Return the cooked chicken to the pan with the vegetables. Stir the sauce mixture, then pour it over the chicken and veggies. Stir well and cook for 2-3 minutes, until the sauce thickens and coats everything evenly.

Garnish with sliced green onions and cilantro. Serve immediately over steamed rice or noodles. 3 green onions, Fresh cilantro, Rice or rice noodles