Sweet-Chili Chicken Vegetable Stir-Fry

Method

1. Cut the chicken into bite-size pieces. Cook it in a very large skillet or wok with about half the olive oil until browned and cooked through, about 6-8 minutes. Remove and set aside.
2. Add the frozen Asian stir-fry vegetables to the skillet.
3. Cook uncovered over high heat for 8-10 minutes, stirring occasionally, so the excess water evaporates. Avoid crowding into a deep pot.
4. Add the garlic and ginger. Cook for 30-60 seconds, stirring constantly.
5. Return the chicken to the skillet.
6. Add the soy sauce, rice vinegar, chili-garlic sauce, and honey. Toss for 1-2 minutes over high heat so the sauce coats evenly, and serve.