In a small bowl combine the cornstarch and water together until evenly mixed.

Add in the soy sauce, broth, honey or brown sugar, ginger, and sesame oil. Whisk or stir to combine.

Add the chicken pieces and let sit while prepping the vegetables.

Slice the peppers, mushrooms, carrots, and chop the broccoli into 1 inch florets.

In a large skillet, add the oil and and heat over medium high heat.

Add the chicken and the marinade to the pan. Cook for 5-7minutes or until the chicken is cooked through and no longer pink in the middle.

Remove the chicken and marinade and set aside in a bowl.

Add the rest of the oil to the skillet. Add the peppers, broccoli, and carrots.

Cook for 5 minutes or until the veggies start to soften.

Add the mushrooms and the snow peas to the rest of the veggies and cook for another 3-5 minutes.

Add the broth to the pan and stir. Add chicken mixture back to pan and continue cooking 3-5 minutes or until liquid is reduced to consistency you like.

Remove the pan from the heat and serve immediately.

Serve with rice or noodles if desired. I like to garnish mine with sliced green onions and a sprinkle of toasted sesame seeds!