In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, water/broth, and sriracha until smooth. Set aside.

Slice chicken breasts into thin strips, about ¼-inch thick. For the most tender results, slice against the grain. Pat the chicken dry with paper towels and season lightly with salt and pepper.

Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over high heat. When the oil is shimmering hot, add the chicken in a single layer. Cook for 3-4 minutes, stirring occasionally, until chicken is just cooked through with golden edges. Remove to a clean plate.

Add remaining tablespoon of oil to the pan. Add onions and cook for 1 minute, then add carrots and cook for another minute. Add bell peppers and snow peas, stir-frying for 2-3 minutes until vegetables are crisp-tender.

Push vegetables to the side and add garlic and ginger to the center of the pan. Cook for 30 seconds until fragrant, then mix with the vegetables.

Return the chicken to the pan and pour in the prepared sauce. Stir continuously as the sauce thickens, about 1-2 minutes. Make sure all ingredients are evenly coated.

Transfer to a serving dish and garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles.