Prep the chicken and vegetables. Slice the chicken thinly against the grain for fast, even cooking. Cut the vegetables into bite-size pieces so they cook at a similar pace. Keep aromatics (garlic, ginger, green onion whites) in one bowl and the rest in another.

Season and coat the chicken. Toss the chicken with 1 tablespoon cornstarch, salt, and pepper. This helps it brown and stay tender while slightly thickening the sauce later.

Mix the sauce. In a small bowl, whisk tamari, broth, honey, rice vinegar, cornstarch, and red pepper flakes. Taste and adjust sweetness or saltiness to your preference.

Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer. A hot pan prevents sticking and helps with color.

Sear the chicken in batches. Add half the chicken in a single layer. Cook 2–3 minutes per side until lightly browned and just cooked through. Transfer to a plate and repeat with remaining chicken, adding a splash more oil if needed.

Cook the aromatics. Lower heat slightly if the pan is smoking. Add a little oil. Stir in garlic, ginger, and green onion whites. Cook 30–45 seconds, just until fragrant.

Stir fry the vegetables. Add broccoli, carrots, and snap peas. Cook 2–3 minutes, stirring often. Add bell pepper and cook 1–2 minutes more. Vegetables should be crisp-tender with bright color.

Return chicken and add sauce. Put the chicken and any juices back into the pan. Whisk the sauce again (cornstarch settles) and pour it in. Stir continuously 1–2 minutes until it thickens and coats everything.

Finish and taste. Turn off heat. Stir in sesame oil and green onion tops. Taste and adjust with more tamari for salt, honey for sweetness, or vinegar for brightness.

Serve. Spoon over hot rice, cauliflower rice, or gluten-free noodles. Garnish with sesame seeds and a squeeze of lime if you like.