Spicy Ginger-Garlic Chicken and Vegetable Stir-Fry

1.In a medium bowl, combine the chicken pieces with the marinade ingredients (1 tbsp soy sauce, 1 tsp cornstarch, 1 tsp sesame oil). Toss well to coat and set aside for at least 10 minutes while preparing other ingredients.

2.In a small bowl, whisk together all the sauce ingredients: 3 tbsp soy sauce, rice vinegar, honey/sugar, sriracha, 1 tsp cornstarch, and 2 tbsp water. Set aside.

3.Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken in a single layer (work in batches if necessary to avoid overcrowding) and cook for 4-5 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the wok and set aside.

4.Add the remaining 1 tablespoon of oil to the wok. Add the broccoli florets and carrots. Stir-fry for 3-4 minutes until they begin to soften slightly but remain crisp-tender.

5.Add the sliced red bell pepper and snow peas to the wok. Continue to stir-fry for another 2 minutes.

6.Push the vegetables to one side of the wok. Add the minced garlic and grated ginger to the cleared space and cook for about 30 seconds until fragrant, then mix them into the vegetables.

7.Return the cooked chicken to the wok. Give the prepared sauce a quick whisk (as the cornstarch may have settled) and pour it over the chicken and vegetables.

8.Stir constantly for 1-2 minutes until the sauce thickens and evenly coats all ingredients. Remove immediately from heat.

9.Serve the spicy chicken and vegetable stir-fry hot over steamed rice, garnished with sesame seeds and sliced green onions, if desired.