In a small bowl, whisk together honey, garlic, soy sauce (or tamari), rice vinegar, sesame oil, and water.

Season the chicken pieces with a pinch of salt and pepper.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium‑high heat. Add chicken and stir‑fry for about 5–6 minutes until cooked through and lightly browned. Remove chicken from pan and set aside.

In the same skillet, add remaining oil. Stir‑fry the bell pepper, broccoli, and carrot for 3–4 minutes until vegetables are tender‑crisp.

Return chicken to the pan. Stir the cornstarch into the sauce mixture until smooth, then pour it over the chicken and veggies. Cook, stirring continuously, for 1–2 minutes until sauce thickens and coats everything.

Remove from heat. Serve over hot rice or noodles, garnished with sesame seeds and sliced green onion.