Chicken Stir-Fry

Cut chicken into bite-sized pieces; prep all vegetables by slicing, chopping, or cutting into uniform sizes. Mince garlic and ginger.

In a small bowl, whisk together soy sauce, honey, rice vinegar, sriracha, and cornstarch slurry. Set sauce aside.

Heat oil in a large wok or skillet over high heat until shimmering. Add chicken and cook, stirring frequently, until lightly browned on the outside and cooked through, 5–7 minutes. Transfer to a plate.

Add a touch more oil to the pan if needed. Add garlic and ginger, stirring for 30 seconds until fragrant. Add the firmest vegetables first (carrot, broccoli, peppers), stirring every 30 seconds.

After 2–3 minutes, add quicker-cooking or softer vegetables (zucchini, onion, spinach) and the aromatic vegetable. Continue cooking for another 2–3 minutes until vegetables are tender-crisp.

Return chicken to the pan. Pour in the sauce and stir constantly for 1–2 minutes until the sauce thickens and coats all ingredients.

Taste and adjust seasoning. Transfer to a serving bowl or individual plates. Top with green onion, sesame seeds, or other garnish of choice. Serve hot.