Speedy Chicken & Veggie Stir-Fry

1.In a small bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, sesame oil, and cornstarch until smooth; set aside.

2.Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over high heat until shimmering.

3.Add the chicken strips in a single layer and sear for 3-4 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the pan and set aside.

4.Add the remaining tablespoon of oil to the same pan. Toss in the broccoli, bell pepper, carrot, and snap peas, stir-frying for 3-5 minutes until the vegetables are vibrant and tender-crisp.

5.Return the cooked chicken to the pan and pour the sauce over the mixture.

6.Toss everything together for 1-2 minutes until the sauce bubbles and thickens, coating the chicken and vegetables in a glossy glaze.

7.Serve immediately over warm brown rice or noodles.