Begin by patting the chicken pieces dry and season lightly with salt. Heat your wok or skillet over medium-high heat and add a tablespoon of vegetable oil until shimmering. Add the chicken pieces and cook, stirring frequently, until they develop a golden-brown, crispy exterior and are cooked through, about 5-7 minutes. Remove from pan and set aside.
Lower the heat to medium and add a touch of oil if needed. Toss in the minced garlic and grated ginger, sautéing until fragrant—about 30 seconds to 1 minute. The kitchen will fill with a warm, spicy aroma as the aromatics soften and release their fragrance.
Pour in the soy sauce, sesame oil, honey or brown sugar, and rice vinegar, stirring to combine. Let the mixture simmer for a minute until it begins to bubble, creating a fragrant, slightly tangy sauce base.
Return the cooked chicken to the pan, stirring to coat each piece evenly with the sauce. Cook for another 2-3 minutes to let the flavors meld and the sauce to thicken slightly, becoming glossy and caramelized at the edges.
Dissolve the cornstarch in a small amount of water to create a slurry. Pour this into the pan while stirring constantly. Continue cooking for another minute until the sauce thickens to a glossy coating that clings to the chicken and vegetables.
Remove the pan from heat. If desired, garnish with chopped peanuts or scallions for crunch and a burst of color. Serve immediately over steamed rice or your preferred grain.
