In a bowl combine the chicken with 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon garlic and the red pepper flakes.
In another small bowl mix/whisk together remaining 6 tablespoons soy sauce, 1 tablespoon honey and 2 teaspoons cornstarch; set aside.
Heat 2 tablespoons oil in a wok or a large non stick skillet over high heat, add in the chicken; stir-fry for 1 minute, then transfer to a dish.
Add in another couple tablespoons oil if needed, and add in the green beans, red pepper strips, snow peas and minced ginger; stir-fry until crisp-tender about 3 minutes (adding in the remaining 1 tablespoon garlic the last minute).
Return the chicken back to the wok or skillet.
Add in the reserved soy sauce/cornstarch mixture; stir until heated through and thickened (about 1 minute).
Season with salt and pepper (if you are using the oyster sauce the do not add in any salt) then add in the oyster sauce if using; mix to combine.
Sprinkle with chopped green onions and salted peanuts.