In a small mixing bowl, combine the cornstarch, chicken broth, soy sauce, and honey. Whisk thoroughly and set aside.

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken, seasoning with salt and pepper. Sauté for 3 to 5 minutes until the chicken is browned and cooked through. Transfer the chicken to a separate plate.

Using the same skillet, reduce the heat slightly and add the remaining tablespoon of olive oil. Toss in the broccoli, red and yellow bell peppers, and shredded carrots. Stir occasionally while cooking until the vegetables are tender yet crisp.

Mix in the garlic and ground ginger. Continue cooking for 1 to 2 minutes until the garlic becomes fragrant.

Return the cooked chicken to the skillet, pouring the stir fry sauce over the mixture. Stir well to coat the chicken and vegetables evenly. Increase the heat to bring the sauce to a boil, stirring occasionally. Allow it to boil for about 1 minute until the sauce thickens.

Sprinkle sesame seeds over the stir fry before serving. Enjoy it as is or over a bed of steamed rice.