Slice the chicken breasts into thin, even strips. This helps them cook quickly and stay tender.

Chop all the vegetables: bell peppers, broccoli, carrots, snap peas, and green onions. Try to keep similar sizes so everything cooks evenly.

Mince the garlic and grate the ginger. Mixing these fresh ingredients into the sauce later is key for maximum flavor.

Pro Tip: Have everything prepped and ready before you start cooking—the stir fry moves fast!

In a small mixing bowl, combine soy sauce, hoisin sauce, oyster sauce, honey, garlic, ginger, sesame oil, and red pepper flakes (if using).

Whisk everything together until smooth and well-blended.

Pro Tip: Taste the sauce before adding it to the stir fry—you can adjust sweetness, saltiness, or spice to suit your taste.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the sliced chicken in a single layer. Let it sear for 2–3 minutes without moving it to get a nice golden color.

Stir and cook for another 2–3 minutes until the chicken is cooked through and no longer pink.

Remove the chicken from the pan and set it aside.

Pro Tip: Don’t overcrowd the pan! Cook in batches if needed so the chicken browns instead of steams.

In the same skillet, add the remaining tablespoon of oil.

Add the carrots and broccoli first since they take a little longer to cook. Stir-fry for 2 minutes.

Add bell peppers and snap peas, cooking for another 2–3 minutes until all vegetables are crisp-tender.

Toss in the green onions at the very end for freshness.

Pro Tip: Keep the vegetables moving in the pan to avoid burning while still achieving a slight char.

Return the cooked chicken to the pan with the vegetables.

Pour the prepared sauce over everything.

Toss well to coat the chicken and veggies evenly. Let it cook for 1–2 minutes to heat through and thicken slightly.

Pro Tip: Use a spatula to fold the sauce over the chicken and veggies rather than stirring too aggressively—this keeps the chicken pieces intact.

Remove from heat and serve immediately over steamed rice, noodles, or enjoy it on its own for a lighter option.

Garnish with extra green onions or a sprinkle of sesame seeds if desired.

Pro Tip: Stir fry tastes best fresh! But leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated quickly in a skillet.