In a small bowl, whisk together chicken broth, soy sauce, sesame oil, honey, rice vinegar, and cornstarch until smooth.

Heat oil in a skillet over medium-high heat. Add cubed chicken breast and stir-fry for 4–5 minutes until golden brown and cooked through.

In the same pan, add another tablespoon of oil and increase the heat to high. Add bell pepper, onion, carrot, and broccoli. Stir-fry for 3–4 minutes until tender-crisp.

Return cooked chicken to the skillet with the sautéed vegetables. Add minced garlic and grated ginger, stirring for about 30 seconds.

Pour in the prepared sauce, stirring continuously until thickened and coating chicken and veggies evenly.

Remove from heat and garnish with sesame seeds and chopped green onions. Serve hot over steamed rice, noodles, or cauliflower rice.