Marinate the chicken cubes by combining them with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch in a bowl. Mix well and let it marinate for about 15 minutes.

While the chicken is marinating, slice the red and yellow bell peppers, wash the broccoli florets, and clean the snap peas.

Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.

Add the marinated chicken to the skillet and cook for about 5 to 7 minutes, stirring occasionally until browned and cooked through.

Remove the chicken from the skillet and set it aside.

In the same skillet, add the sliced bell peppers, broccoli florets, and snap peas. Stir-fry for about 3 to 4 minutes until they become tender-crisp.

Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.

In a separate bowl, mix together the soy sauce, hot sauce, honey, rice vinegar, and sesame oil for the fiery sauce. Pour it over the vegetables in the skillet.

Return the cooked chicken to the skillet and mix well with the sautéed vegetables and sauce. Let it cook for an additional 2 to 3 minutes.

Garnish with sliced green onions and a sprinkle of sesame seeds and serve immediately.