In a small bowl, whisk together soy sauce, 1/3 cup water, brown sugar, honey, garlic, and ginger. Set aside.
In another small bowl, mix cornstarch and 3 tablespoons cold water until smooth. This will be used to thicken the sauce later.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until it's no longer pink in the middle.
Remove the chicken from the skillet and set aside.
In the same skillet, add more oil if needed and sauté bell peppers, carrots, zucchini, onion, and snap peas. Cook until the veggies are tender but still have a bit of crunch.
Return the chicken to the skillet with the vegetables.
Pour the soy sauce mixture over the chicken and veggies. Allow it to simmer for 3-4 minutes.
Stir in the cornstarch mixture and continue to cook until the sauce has thickened.
Garnish with green onions and enjoy!
Notes
Ensure that the chicken slices are of uniform thickness for even cooking. If they're too thick, they might take longer to cook.You can add or replace with any other favorite vegetables like mushrooms, broccoli, or baby corn.Refrigerate the leftovers in an airtight container for up to 5 days.