In a mixing bowl, combine the cubed chicken breasts with baking soda, a pinch of salt, and black pepper. Let it marinate for about 15-20 minutes.
In another bowl, whisk together corn starch with cold water until smooth. Add chicken broth, honey, soy sauce, toasted sesame oil, and red chili flakes (if using). Mix until well combined and set aside.
Heat 1 tablespoon of olive oil in a wok or large skillet over medium-high heat. Add the marinated chicken in a single layer. Cook for about 5-7 minutes until golden brown and cooked through. Remove and set aside.
In the same wok, add the remaining olive oil. Add the onion and cook for 1-2 minutes. Then add broccoli, bell pepper, carrots, garlic, and ginger. Stir-fry for about 5-6 minutes until vegetables are tender but crisp.
Return the cooked chicken to the wok. Pour in the prepared sauce, stirring to coat evenly. Cook for an additional 2-3 minutes to thicken the sauce.
Serve over cooked rice or noodles and garnish with sliced green onions.
