In a medium bowl, whisk together the chicken stock, water, soy sauce, honey, sesame oil and cornstarch and set aside.
Heat 1 tablespoon oil in large wok or skillet over high heat. Season chicken with salt and pepper. Add the chicken and cook for about 3 minutes on one side and then flip and brown the other side for about 2 minutes. Once cooked, remove chicken from skillet and set aside.
Return skillet to high heat and add 1 tablespoon oil. Add the onion, broccoli, carrots, sugar snap peas and pepper and cook for 2 minutes. Add the chicken back to the skillet as well as the garlic, ginger and red pepper chili flakes, cooking for 1 minute.
Pour the sauce into the skillet and bring to a boil. Turn down the heat to a simmer until the sauce thickens, about 2-3 minutes. Taste and adjust seasoning if needed. Serve over rice and garnish with some sesame seeds and green chopped scallions.
Be consistent with the size you cut the chicken so it cooks evenly.
Use fresh vegetables whenever possible as they contain some bite still after cooking. Frozen vegetables lose some texture and canned are too mushy.
Add cold oil to a cold wok and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Cook the chicken in batches so you don’t overload the wok and cool it down. You want to cook the chicken quickly and adding too much at a time will slow the cooking process.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.