Prep the chicken. Slice the chicken thinly against the grain so it cooks fast and stays tender. Pat it dry with paper towels and season lightly with salt and pepper.

Mix the sauce. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, sesame oil, broth, and cornstarch. Add chili-garlic sauce if you like heat. Set aside.

Heat the pan properly. Place a large skillet or wok over medium-high heat until hot. Add 1 tablespoon oil and swirl to coat. A hot pan prevents sticking and helps caramelize the mushrooms.

Sear the mushrooms. Add sliced mushrooms in a single layer. Let them cook undisturbed for 2 to 3 minutes to brown, then stir. Cook another 2 to 3 minutes until they release moisture and deepen in color. Remove to a plate.

Cook the chicken. Add another drizzle of oil if needed. Add chicken in a single layer and cook 2 to 3 minutes per side until just cooked through. Don’t overcrowd; work in batches if necessary. Transfer to the plate with mushrooms.

Stir-fry the veggies. Add onion and bell pepper to the pan. Cook 2 minutes, then add snap peas. Stir-fry 1 to 2 minutes more until crisp-tender.

Add aromatics. Push veggies to the side. Add garlic and ginger to the center and cook 20 to 30 seconds until fragrant, stirring to prevent burning.

Combine everything. Return chicken and mushrooms to the pan. Give the sauce a quick stir (cornstarch settles), then pour it in. Toss to coat and cook 1 to 2 minutes until the sauce bubbles and lightly thickens. Adjust seasoning with more soy or a squeeze of lime if needed.

Serve and garnish. Spoon over warm rice or your base of choice. Top with green onions and sesame seeds. Serve immediately for best texture.