In a medium bowl, whisk together cornstarch and cold water. Add chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes. Whisk until well combined. Set aside.

Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper, then add to the skillet. Cook for 3 to 5 minutes or until cooked through. Remove chicken from the skillet.

Reduce heat to medium and add the remaining olive oil to the skillet. Add broccoli, bell peppers, and carrots. Cook, stirring occasionally, until crisp-tender. Add ginger and garlic, cook for an additional minute.

Return the cooked chicken to the skillet and stir to combine.

Whisk the stir fry sauce again and pour it over the chicken and vegetables. Gently stir to combine.

Bring the mixture to a boil, stirring occasionally, and let it boil for one minute.

Serve with rice and/or chow mein if desired. For added flavor, sprinkle some sesame seeds or chopped green onions on top before serving.