Soy-Glazed Chicken Stir-Fry with Rainbow Vegetables

1.In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch until smooth. Set aside.

2.Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.

3.Add the sliced chicken to the skillet, season with salt and pepper, and stir-fry for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

4.In the same skillet, add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.

5.Add the julienned carrots, red and yellow bell peppers, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

6.Return the cooked chicken to the skillet and pour the soy sauce mixture over the chicken and vegetables. Stir well to coat everything evenly and cook for an additional 2-3 minutes, or until the sauce has thickened and is glossy.

7.Serve the stir-fry over fluffy jasmine rice, garnished with sesame seeds and sliced green onions.