In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in low-sodium chicken broth, oyster sauce, toasted sesame oil and honey. Set aside.
Heat 1 Tbsp vegetable oil in a non-stick 12-inch skillet (that's deep, or use a saute pan or wok) over medium-high heat.
Dab chicken dry with paper towels, season with a pinch of salt. Add chicken to skillet spacing pieces apart in an even layer.
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.
Add another 1 Tbsp oil to skillet. Add in carrots and onions and saute 4 minutes.
Add in broccoli, bell pepper, peas, ginger and garlic and saute until nearly tender about 4 minutes.
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.
Toss in chicken. Season with more soy sauce to taste if desired.
Serve immediately over white or brown rice. If desired sprinkle with red pepper flakes or sesame seeds or drizzle with sriracha.
