Whisk the Sauce: In a small bowl, whisk together the soy sauce, chicken broth, honey, sesame oil, and cornstarch until smooth. Set it aside so it's ready to go.
Sear the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer. Cook for about 5–6 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate and set aside.
Cook the Veggies: Add the remaining tablespoon of oil to the same skillet. Toss in the broccoli, bell pepper, snap peas, and carrots. Cook for 3–4 minutes until the veggies are tender-crisp.
Bring It All Together: Add the minced garlic and ginger to the veggies and cook for just 30 seconds until fragrant. Reduce the heat to medium. Return the cooked chicken back to the skillet.
Sauce and Simmer: Give your sauce mixture a quick stir and pour it into the skillet over the chicken and veggies. Toss everything together continuously for about 1–2 minutes, or until the sauce bubbles and thickens into a gorgeous, glossy glaze.
Serve! Remove from heat. Garnish with sliced green onions and sesame seeds if desired. Serve hot over a bed of fluffy rice or noodles.
