Season the chicken cubes with salt and pepper, ensuring even coating.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and cook until golden brown, about 5-7 minutes. Remove and set aside.
Add the remaining tablespoon of olive oil to the skillet. Toss in the broccoli, yellow bell pepper, red bell pepper, and baby carrots. Stir-fry for about 3-4 minutes until tender yet crisp.
Add minced ginger and garlic, stirring continuously for 30 seconds until fragrant.
In a small bowl, mix corn starch with cold water until smooth. Add chicken broth, soy sauce, honey, sesame oil, and red pepper flakes. Stir to combine.
Return the cooked chicken to the skillet, pour the sauce over, and stir to coat. Cook for an additional 2-3 minutes until the sauce thickens.
Remove from heat and serve the stir fry over rice or noodles.
