Step 1: Create the Signature Sauce

In a medium bowl or a 2-cup liquid measuring cup, combine all the sauce ingredients: the Sriracha, soy sauce (or tamari), honey (or maple syrup), rice vinegar, toasted sesame oil, minced garlic, grated ginger, and 1 tablespoon of cornstarch. Whisk everything together vigorously until the honey has dissolved and no lumps of cornstarch remain. The sauce should be smooth. Set it aside near your stove.

Step 2: Prepare the Chicken (The “Velveting” Method)

Pat the cut chicken pieces dry with a paper towel. In a medium bowl, toss the chicken with 1 tablespoon of soy sauce and 1 teaspoon of oil. Sprinkle the 2 tablespoons of cornstarch over the chicken and toss until every piece is lightly and evenly coated. This simple technique, known as velveting, creates a protective coating that keeps the chicken incredibly moist and tender during the high-heat cooking process.

Step 3: Cook the Chicken to Golden Perfection

Place a large wok or a 12-inch heavy-bottomed skillet over high heat. Add 1 tablespoon of your high-heat cooking oil. Once the oil is shimmering hot, carefully add the coated chicken to the pan in a single layer. It’s crucial not to overcrowd the pan, so cook in two batches if necessary. Let the chicken sear, untouched, for 2-3 minutes per side, until it develops a beautiful golden-brown crust and is cooked through. Use a slotted spoon to remove the cooked chicken from the wok and set it aside on a plate.

Step 4: Stir-Fry the Vegetables

Add the remaining 1 tablespoon of oil to the same hot wok. Add the broccoli florets and chopped onion. Stir-fry for 3-4 minutes, tossing constantly, until the broccoli turns a vibrant bright green and is just starting to become tender-crisp. Next, add the chopped red and yellow bell peppers to the wok. Continue to stir-fry for another 2-3 minutes. The goal is to have vegetables that are cooked through but still retain a satisfying crunch and bright color.

Step 5: Bring It All Together

Return the cooked chicken to the wok with the vegetables. Give your prepared Sriracha sauce one final, quick whisk to ensure the cornstarch hasn’t settled at the bottom. Pour the entire bowl of sauce over the chicken and vegetables.

Step 6: Thicken the Sauce and Glaze

Stir everything together constantly over the high heat. As the sauce comes to a simmer, it will begin to boil and thicken almost immediately. Continue to stir and toss for 1-2 minutes, until the sauce has transformed into a thick, glossy glaze that beautifully coats every single piece of chicken and vegetable.

Step 7: Garnish and Serve Immediately

Turn off the heat. Sprinkle most of the sliced green onions and toasted sesame seeds over the stir fry and give it one final toss. Transfer the stir fry to a large serving platter. Garnish with the remaining green onions and sesame seeds. For the best experience, serve immediately while hot and bubbly.