In a medium size bowl, whisk together corn starch and water.
Add chicken broth, soy sauce, honey, toasted sesame oil and red pepper flakes; whisk to combine; set aside.
Add one tablespoon olive oil to a large skillet or wok and heat over medium high heat.
Add chicken, in batches if necessary, and season with salt and pepper; cook for 3 to 5 minutes or until cooked through; remove from skillet.
Reduce heat to medium and add remaining tablespoon of oil to the skillet.
Add broccoli, bell pepper and carrots; cook, stirring occasionally, just until crisp tender.
Add ginger and garlic; cook for an additional minute.
Add chicken back into the skillet and stir to combine.
Whisk stir fry sauce; pour over chicken and vegetables; gently stir to combine.
Bring to a boil, stirring occasionally; let boil for one minute.
Serve with rice and/or chow mein if desired.
