# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tablespoon cornstarch
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper
→ Sauce
05 - 1/3 cup honey
06 - 1/4 cup low-sodium soy sauce
07 - 2 tablespoons sriracha
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon ketchup
10 - 2 cloves garlic, minced
11 - 1 tablespoon 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 tablespoons vegetable oil
17 - 2 green onions, sliced
18 - 1 tablespoon sesame seeds, optional
19 - Cooked jasmine rice, for serving
# Steps to Follow:
01 - In a bowl, toss chicken thighs with cornstarch, kosher salt, and black pepper until evenly coated.
02 - In a separate bowl, whisk together honey, low-sodium soy sauce, sriracha, rice vinegar, ketchup, minced garlic, and grated ginger. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5 to 7 minutes until golden and cooked through. Transfer to a plate.
04 - Add remaining 1 tablespoon oil to the skillet. Add red bell pepper, yellow bell pepper, red onion, and sugar snap peas. Stir-fry for 3 to 4 minutes until vegetables are crisp-tender.
05 - Return chicken to the skillet. Pour prepared sauce over chicken and vegetables. Stir well and cook for 2 to 3 minutes until sauce thickens and coats everything evenly.
06 - Transfer to serving bowls and garnish with sliced green onions and sesame seeds. Serve hot over cooked jasmine rice.
