Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
4 boneless, skinless chicken thighs
1 cup broccoli florets
1 cup bell peppers (red, yellow, or green), sliced
1 cup snap peas
4 cloves garlic, minced
honey
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon fresh ginger, grated
1 teaspoon sesame oil
Salt and pepper, to taste
Sesame seeds, for garnish
Green onions, for garnish
📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 4 days. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: Serve over rice, pasta, quinoa, or with crusty bread to soak up the sauce. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).