In a large bowl, toss the chicken with cornstarch, salt, and black pepper until evenly coated.
In a small bowl, whisk together the honey, soy sauce, chicken broth, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate.
Add the broccoli and carrots to the same skillet. Stir-fry for 3–4 minutes, adding a splash of water if needed, until the vegetables are bright and crisp-tender.
Return the chicken to the skillet and pour in the honey garlic sauce.
Cook for 2–3 minutes, stirring frequently, until the sauce thickens and coats the chicken and vegetables.
Stir in the green onions and remove from heat.
Sprinkle with sesame seeds and serve hot over steamed rice or noodles.
Notes
For a spicier dish, increase the amount of red pepper flakes.
Feel free to add other vegetables like bell peppers or snap peas.
This dish can be served over rice or noodles for a complete meal.