Follow these steps carefully for a perfectly cooked Chili Garlic Chicken Stir-Fry:

1. Prepare the Chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, Shaoxing rice wine, cornstarch, and white pepper. Toss well to coat evenly. Let it marinate for at least 15-20 minutes at room temperature, or up to an hour in the refrigerator. This step is crucial for flavourful and tender chicken.
2. Mix the Sauce: In a small bowl, whisk together the ¼ cup soy sauce, rice vinegar, honey (or brown sugar), sesame oil, chili garlic sauce, minced garlic, and grated ginger. In a separate tiny bowl, mix the 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry. Set both the sauce mixture and the slurry aside.
3. Prepare the Vegetables: Ensure all your vegetables are washed, chopped, and ready to go. Stir-frying is a quick process, so having everything prepped (mise en place) is essential.
4. Cook the Chicken: Heat 1 tablespoon of the high-heat cooking oil in a large wok or heavy-bottomed skillet over medium-high to high heat until it’s shimmering. Add the marinated chicken in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Let the chicken sear for 2-3 minutes per side without moving it too much, until it’s nicely browned and cooked through. Remove the chicken from the wok and set it aside on a plate.
5. Sauté Aromatics and Harder Vegetables: Add the remaining 1 tablespoon of oil to the wok if needed. Add the sliced onion and cook for 2-3 minutes until it begins to soften and become translucent. If using carrots, add them now as they take longer to cook.
6. Add Remaining Vegetables: Add the sliced bell peppers and broccoli florets (and snap peas, if using) to the wok. Stir-fry for 3-5 minutes until the vegetables are crisp-tender. You want them to retain some bite and their vibrant colour.
7. Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Give the chili garlic sauce mixture a quick stir and pour it over the chicken and vegetables. Toss everything together to coat evenly and allow the sauce to heat through for about 1-2 minutes.
8. Thicken the Sauce: Give the cornstarch slurry a quick stir (as cornstarch settles) and pour it into the wok. Stir continuously until the sauce bubbles and thickens to a glossy consistency, usually about 30 seconds to 1 minute. Be careful not to over-thicken.
9. Serve Immediately: Once the sauce has thickened, remove the wok from the heat. Taste and adjust seasoning if necessary (more chili garlic sauce for heat, a touch more honey for sweetness, or soy for saltiness). Garnish with toasted sesame seeds, sliced green onions, and fresh cilantro if desired. Serve hot with your favourite accompaniments.