In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, and sriracha. Mix the cornstarch and water together until the cornstarch is dissolved, then whisk into the stir fry sauce.
Heat a large, high-sided skillet over medium-high heat.
Once the pan is hot, add the ground chicken to the pan. Cook breaking the chicken apart as you cook until chicken is cooked through (165˚F internal temp.) Remove from skillet and set aside.
Heat the oil in the pan, then add the vegetables. Cook stirring occasionally for 4-6 minutes or until the veggies become tender.
Add the meat back to the pan and pour the stir fry sauce in and toss to coat in the sauce. Cook 1-2 minutes or until the sauce has thickened then remove from heat.
Garnish as desired with green onion and/or sesame seeds.
