1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.
2. In the same skillet, add the garlic and sauté for about 30 seconds until fragrant. Stir in the red bell pepper, broccoli, and snap peas. Cook for about 4-5 minutes until the vegetables are tender-crisp.
3. Meanwhile, in a small bowl, whisk together the honey, soy sauce, rice vinegar, cornstarch, and water until smooth.
4. Return the chicken to the skillet and pour the sauce over the top. Stir everything together and cook until the sauce has thickened and coats the chicken and vegetables, about 2-3 minutes.
5. Serve the stir fry over steamed rice or noodles, garnished with sesame seeds or green onions if desired.

A little tip from my own kitchen: if you like a bit of heat, add a pinch of red pepper flakes to the sauce for a spicy kick. It’s a simple way to customize the dish to your liking.