Step 1 Combine marinade ingredients in a bowl. Cut chicken into small bite-sized pieces and place in a shallow dish. Pour marinade over chicken and place, covered, in fridge to marinate for 2 hours or overnight.
Step 2 Prepare vegetables: slice onion, capsicum, sugar snap or snow peas and mushrooms into similar-sized pieces.
Step 3 Once ready to cook, strain chicken, reserving marinade. Spray oil in a deep frying pan or wok. Heat over high heat. Cook chicken in batches, a quarter at a time, until browned.
Step 4 Spray wok with more oil. Add onion. Stir-fry for 2 minutes. Add mushrooms, capsicum, snow peas and chicken. Stir-fry for 1 minute or until tender-crisp. Add soy sauce, honey and reserved marinade. (The sauce can be thickened with 1 teaspoon of cornflour added to 1 tablespoon of cold water, if you wish.) Cook for a further 2–3 minutes. Serve.