Prep the sauce. In a small bowl, whisk soy sauce, vinegar, honey, oyster or hoisin (if using), sesame oil, red pepper flakes, and broth. In a separate cup, stir cornstarch with a splash of water until smooth. Set both near the stove.

Slice and dice. Cut the bell pepper and zucchini into thin strips, slice the red onion, and trim the snap peas. Mince the garlic and ginger. Slice green onions and reserve some for garnish.

Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 to 2 tablespoons oil and let it shimmer. You want it hot enough to sear quickly.

Stir-fry the vegetables. Add onion and bell pepper. Cook 2 minutes, stirring often. Add zucchini and snap peas. Stir-fry another 2 to 3 minutes until crisp-tender. Transfer veggies to a plate.

Scent the oil. Add a small splash of oil if the pan looks dry. Toss in garlic and ginger. Cook 20 to 30 seconds until fragrant—don’t let them brown.

Warm the chicken. Add the leftover chicken to the pan. Stir to warm through, about 1 to 2 minutes. Keep it moving to avoid drying out.

Add the sauce. Pour the sauce base into the pan. When it starts to bubble, stir in the cornstarch slurry. Cook 30 to 60 seconds, stirring, until the sauce thickens and turns glossy.

Combine and finish. Return the vegetables to the pan and toss everything together. Squeeze in half a lime and add most of the green onions and herbs. Taste and adjust with more soy, lime, or a pinch of sugar if needed.

Serve. Spoon over hot rice or noodles, or pile into lettuce cups for a lighter option. Top with sesame seeds, peanuts, or chili crisp. Serve with extra lime wedges.