Prep the chicken. Pat the chicken dry and slice it thinly against the grain. Toss with 1.5 tablespoons cornstarch and a pinch of salt. This helps with browning and keeps the meat tender.

Whisk the sauce. In a bowl, combine soy sauce, rice vinegar, honey, oyster sauce, sesame oil, broth, cornstarch, and optional heat. Whisk until smooth. Set aside.

Heat the pan. Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat. You want the pan hot before the chicken hits it.

Cook the chicken in batches. Add half the chicken in a single layer. Let it sear undisturbed for 2 minutes, then stir and cook until just cooked through, about 4–5 minutes total. Remove to a plate. Repeat with remaining chicken, adding a bit more oil if needed.

Sauté aromatics. Lower heat to medium. Add a small drizzle of oil, then garlic and ginger. Stir for 30 seconds until fragrant. Don’t let them burn.

Stir fry the vegetables. Add broccoli and carrots first and cook for 2–3 minutes. Add bell peppers and peas. Stir fry another 2–3 minutes until crisp-tender. You want bright color and a bit of bite.

Combine chicken and sauce. Return the chicken and any juices to the pan. Whisk the sauce again (cornstarch settles), then pour it in. Stir and let it bubble for 1–2 minutes until glossy and slightly thickened.

Finish and taste. Toss in green onions. Taste and adjust: add a splash more soy for salt, honey for sweetness, or vinegar for brightness. If too thick, loosen with a bit of water.

Serve. Spoon over rice, quinoa, or cauliflower rice. Garnish with sesame seeds if you like. Serve hot.