Begin by cutting the boneless chicken thighs or breasts into bite-sized pieces, ensuring they are all roughly the same size for even cooking. Finely chop fresh garlic and grate ginger, setting them aside. Gather colorful vegetables like bell peppers and broccoli, washing and slicing them to bite-sized pieces as well.

In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger until well combined. Place your chicken pieces in the mixture, ensuring they are thoroughly coated. Allow the chicken to marinate for at least 15 minutes at room temperature.

Heat a large skillet or wok over medium-high heat, adding a drizzle of sesame oil. Allow the oil to heat for about a minute until shimmering. Carefully add the marinated chicken to the skillet in a single layer.

Cook the chicken for 7-10 minutes, stirring occasionally until the edges are crisp and the center is no longer pink. Remove the chicken from the skillet and set aside on a plate.

In the same skillet, add any leftover marinade and bring it to a gentle simmer over medium heat. Allow it to cook for about 5 minutes, stirring occasionally, until the sauce reduces and thickens slightly.

Toss your prepped vegetables into the skillet with the thickened sauce. Stir-fry the veggies for about 3-5 minutes, retaining their crunch while absorbing flavors. Return the chicken to the skillet and stir everything together until combined.

Plate your stir fry over a bed of fluffy rice or noodles. Drizzle the sticky sauce generously on top and enjoy!