Step 1

In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in chicken broth, oyster sauce, sesame oil and honey. Set aside.

Step 2

Heat 1 Tbsp oil in a non-stick 12-inch skillet (that's deep, or use a saute pan or wok) over medium-high heat.

Step 3

Dab chicken dry with paper towels, season with a pinch of salt. Add chicken to skillet spacing pieces apart in an even layer.

Step 4

Cook chicken through, turning halfway through cooking, about 6 minutes total (center should be 165 degrees and should no longer be pink). Transfer to a plate or sheet of foil, leaving oil in skillet.

Step 5

Add another 1 Tbsp oil to skillet. Add in carrots and onions and saute 4 minutes.

Step 6

Add in broccoli, bell pepper, peas, ginger and garlic and saute until nearly tender about 4 minutes.

Step 7

Whisk soy sauce mixture once more, then pour into pan and cook, tossing constantly, until sauce has thickened and veggies are tender, about 1 - 2 minutes.

Step 8

Toss in chicken. Season with more soy sauce to taste if desired.

Step 9

Serve immediately over white or brown rice. If desired sprinkle with red pepper flakes or sesame seeds or drizzle with sriracha.