Sauce - To a small bowl, add all the sauce ingredients, whisk to combine; set aside.

Stir Fry - Add the chicken pieces to a large bowl, evenly sprinkle with cornstarch, and toss to coat evenly.

Add 1 tablespoon oil to the skillet, add the chicken, and saute over medium-high heat for about 5-6 minutes, or until chicken is done and cooked through. Stir and flip intermittently as the chicken is sauteing to ensure even cooking. When it's done, remove it with a slotted spoon and set aside on a plate.

Add the remaining oil, add all the vegetables, and cook saute for about 4 minutes, or until vegetables as done as desired. I prefer mine to stay at the crisp-tender stage, cook as you prefer them.

Add the cooked chicken back in, evenly drizzle the sauce over the top, and allow the mixture to bubble, and continue simmering for about 3 minutes, or until the sauce has thickened to the desired amount. Stir and flip the chicken and veggies frequently while the sauce simmers. Sauce Tips - If your sauce is too thin (or too thick), consult the FAQs in the blog post for how to rectify it. In a nutshell, if it's too thin, combine 1 tsp cornstarch + 1 tsp water in a small bowl, add this slurry to the skillet, and stir nearly constantly for about 2 minutes as the mixture continues to simmer, and the sauce will thicken. If it's still not as thick as desired, repeat this process. If it's too thick, add 1-2 tbsp of chicken broth, or water, and stir to combine.

Taste, and as desired, add additional salt, pepper, or red pepper flakes for heat. Optionally garnish with additional green onions, sesame seeds, fresh herbs like basil, etc. and serve immediately.