In a small bowl, whisk together soy sauce, rice vinegar, honey, ground ginger, garlic and cornstarch until completely combined.
Cut chicken into 1" pieces then place in a medium-sized mixing bowl. Pour half of the soy sauce mixture over the chicken chunks then set the other half of the sauce aside. Stir to completely coat chicken in the marinade. Cover then refrigerate for 30 minutes. After chicken has marinated for 30 minutes, place remaining ingredients within arms’ reach then begin cooking.
Place a large skillet over medium-high heat then add oil. When the oil is hot, add chicken then allow it to cook for 8–9 minutes—until nicely browned and cooked completely through.
Add reserved sauce to mixture then bring to a boil. Reduce heat to medium-low then cook for 30 seconds—until the sauce has thickened and becomes glossy. Add snow peas and shredded carrot then stir to combine.
Continue to stir-fry until vegetables reach desired tenderness—about 30 seconds to 1 minute for crisp, tender veggies. Remove from heat, sprinkle with sliced green onions then serve piping hot over fresh steamed rice. Enjoy!
Notes
Snow peas are a crispy sweet variety of pea that are eaten whole in its pod while still unripe—they’re so tasty cooked or eaten raw!