Chicken and Vegetable Stir-Fry

In a bowl, combine chicken, 1 tbsp soy sauce, and cornstarch. Toss to coat and set aside.

In a large wok or skillet, heat sesame oil and vegetable oil over medium-high heat.

Add onion and cook until softened, about 3 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.

Add chicken and cook until browned and cooked through, about 5-7 minutes.

Add bell peppers, broccoli, and carrots. Cook until slightly tender-crisp, about 5 minutes.

Add snow peas, chicken broth, 2 tbsp soy sauce, honey, rice vinegar, and red pepper flakes (if using). Bring to a simmer and cook until sauce has thickened slightly, about 2-3 minutes.

Serve over cooked rice and garnish with sesame seeds, if desired.