Combine soy sauce, sesame oil, cornstarch, rice vinegar, honey, and chicken broth in a small bowl, whisking until smooth. This sauce mixture becomes your flavor foundation for the entire recipe.

Pat chicken pieces dry with paper towels and toss with cornstarch and red pepper flakes to coat evenly. Dry chicken is critical because moisture prevents proper browning and creates steam instead of sear.

Heat vegetable oil in a large wok or skillet over high heat for 2 minutes until it shimmers and moves freely. Once smoking slightly, add chicken in a single layer and cook 4-5 minutes without stirring until golden.

Stir chicken and cook another 2-3 minutes until cooked through, then remove to a clean plate temporarily. Your quick stir fry dinner depends on keeping proteins separate until vegetables are nearly tender.

Add remaining oil, then garlic and ginger, cooking 30 seconds until fragrant—don't burn these aromatics because they'll taste bitter. Immediately add broccoli and bell pepper, stir-frying 3-4 minutes until broccoli turns bright green.

Toss in snap peas and return chicken to the wok, then pour the prepared sauce over everything. Stir constantly for 1-2 minutes until sauce thickens and coats every ingredient with glossy coverage.

Taste and adjust seasoning as needed, then remove from heat and garnish with chopped green onions. Serve immediately over steamed rice while hot.