Prep the chicken. Remove skin if you want a leaner dish. Shred the rotisserie chicken into bite-size pieces. Set aside.

Mix the sauce. In a bowl, whisk soy sauce, broth, rice vinegar, honey, sesame oil, cornstarch, and red pepper flakes or sriracha if using. Make sure the cornstarch dissolves fully.

Heat the pan. Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it get hot until it shimmers.

Cook firm veggies first. Add broccoli and carrots. Stir fry 3–4 minutes until they start to soften but still have bite. If using frozen broccoli, cook a minute longer to reduce moisture.

Add quick-cook veggies. Add bell pepper, snap peas, and the white parts of green onions. Stir fry 2 minutes. You want crisp-tender vegetables, not fully soft.

Stir in aromatics. Push veggies to the sides. Add a tiny splash of oil to the center, then add garlic and ginger. Cook 30 seconds until fragrant, stirring so they don’t burn.

Add chicken. Toss in shredded chicken and stir to warm through, 1–2 minutes. Don’t overcook or it can dry out.

Sauce it up. Give the sauce a quick stir and pour it over the pan. Toss everything so the sauce coats evenly. Cook 1–2 minutes until it thickens and turns glossy.

Finish and taste. Turn off heat. Stir in the green parts of the green onions. Taste and adjust with a splash more soy for salt, vinegar for brightness, or honey for balance.

Serve. Spoon over rice or cauliflower rice. Top with sesame seeds, cilantro, and a squeeze of lime if you like.