Ingredients:

  • 1 pound (450g) boneless, skinless chicken thighs, sliced into bite-sized pieces
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5g) cornstarch
  • 2 tablespoons (30ml) vegetable oil, divided
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced
  • 1 cup (150g) snap peas, trimmed
  • 3 cloves garlic, minced
  • 2 tablespoons (30g) fresh ginger, minced
  • 1 teaspoon (5g) red chili flakes (adjust to taste)
  • 2 green onions, chopped (for garnish)
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) oyster sauce
  • 1 teaspoon (5g) sesame oil
  • 1 tablespoon (15g) honey

Instructions:

  1. In a bowl, combine sliced chicken, soy sauce, rice vinegar, and cornstarch. Set aside for 10 minutes.
  2. Slice onion and bell pepper. Trim snap peas. Mince garlic and ginger.
  3. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and honey. Set aside.
  4. Heat 1 tablespoon of vegetable oil in the wok over medium-high heat until shimmering.
  5. Add the marinated chicken to the wok; stir-fry until golden brown and cooked through (about 5-7 minutes). Remove and set aside.
  6. Add the remaining oil to the wok. Sauté onion, bell pepper, and snap peas for 2-3 minutes until tender-crisp.
  7. Add minced garlic, ginger, and red chili flakes; stir-fry for another minute until fragrant.
  8. Return the cooked chicken to the wok. Pour the sauce over everything; toss to coat and heat through for 2 minutes.
  9. Remove from heat and garnish with chopped green onions. Serve hot.