# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tbsp cornstarch
03 - 1/2 tsp kosher salt
04 - 1/4 tsp black pepper
→ Sauce
05 - 1/3 cup honey
06 - 1/4 cup low-sodium soy sauce
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
→ For Cooking & Garnish
16 - 2 tbsp vegetable oil
17 - 2 green onions, sliced
18 - 1 tbsp sesame seeds
19 - Cooked jasmine rice, for serving
# How-To Steps:
01 - Toss the chicken thighs with cornstarch, salt, and pepper in a bowl until evenly coated.
02 - Whisk together honey, soy sauce, sriracha, rice vinegar, ketchup, garlic, and ginger in a separate bowl. Set aside.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 5–7 minutes until golden and cooked through. Remove to a plate.
04 - Add remaining 1 tablespoon oil to the skillet. Add bell peppers, onion, and snap peas. Stir-fry for 3–4 minutes until crisp-tender.
05 - Return chicken to the skillet. Pour sauce over chicken and vegetables. Stir well and cook for 2–3 minutes until sauce thickens and everything is coated.
06 - Serve hot over jasmine rice, garnished with green onions and sesame seeds.
