# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tbsp cornstarch
03 - 0.5 tsp kosher salt
04 - 0.25 tsp black pepper
→ Sauce
05 - 0.33 cup honey
06 - 0.25 cup low-sodium soy sauce or tamari
07 - 2 tbsp sriracha
08 - 2 tbsp rice vinegar
09 - 1 tbsp ketchup
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh ginger, grated
→ Vegetables
12 - 1 red bell pepper, sliced
13 - 1 yellow bell pepper, sliced
14 - 1 small red onion, sliced
15 - 1 cup sugar snap peas, trimmed
→ Cooking and Garnish
16 - 2 tbsp vegetable oil
17 - 2 green onions, sliced
18 - 1 tbsp sesame seeds, optional
19 - Cooked jasmine rice for serving
# How To Make It:
01 - Combine chicken thighs with cornstarch, salt, and pepper in a bowl, ensuring even coating on all pieces.
02 - Whisk together honey, soy sauce, sriracha, rice vinegar, ketchup, minced garlic, and grated ginger in a separate bowl. Set aside.
03 - Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook 5-7 minutes until golden and cooked through. Transfer to a plate.
04 - Add remaining 1 tbsp oil to the skillet. Add bell peppers, red onion, and snap peas. Stir-fry 3-4 minutes until vegetables achieve crisp-tender texture.
05 - Return chicken to the skillet. Pour prepared sauce over chicken and vegetables. Stir continuously for 2-3 minutes until sauce thickens and coats all ingredients evenly.
06 - Transfer to serving bowls over jasmine rice. Garnish with sliced green onions and sesame seeds.
