For the marinade: mix 1 ½ tablespoons of soy sauce, 1 ½ tablespoons of white vinegar, and honey in a medium-sized bowl. Add the chicken, cover with plastic wrap, and marinate in the fridge for at least 30 mins to two hours

In a large skillet, heat the olive and sesame oils, and saute the minced garlic and grated ginger for about a minute. Add the chicken along with the juices and cook until done about 4 minutes. Throw in the veggies and black pepper, and cook for another 4-5 minute

Mix the remaining 1 ½ tablespoons of soy sauce and 1 ½ tablespoons of vinegar with the cornstarch until it is dissolved and add it to the skillet. Cook for one more minute until the sauce thickens