1-Heat 1 teaspoon of vegetable oil in a large pan over medium heat. Add the broccoli and carrots; cook for about 4 minutes until they’re tender but still have a nice crunch.

2-Remove the vegetables from the pan and cover them to keep warm. Wipe the pan clean to start fresh.

3-Increase the heat to high and add the remaining 1 tablespoon of vegetable oil.

4-Season the chicken pieces with salt and pepper, then cook them in a single layer for 3-4 minutes per side until they’re golden brown and cooked through. Do this in batches if needed to avoid crowding.

5-Add the minced garlic and cook for 30 seconds until it’s fragrant and amazing.

6-Return the vegetables to the pan and cook for another 2 minutes to warm them up.

7-In a separate bowl, whisk together the chicken broth (or water), honey, and soy sauce.

8-Mix the cornstarch with 1 tablespoon of cold water to make a slurry.

9-Pour the sauce over the chicken and vegetables, then cook for 30 seconds. Add the cornstarch mixture, bring it to a boil, and cook for 1 minute until the sauce thickens slightly.

10-Serve immediately, and if you like, pair it with rice for a complete meal!