In a medium bowl, toss the sliced chicken with cornstarch until fully coated. This will help achieve a nice texture for the chicken when cooked.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer and cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add another tablespoon of vegetable oil. Add the broccoli, bell pepper, and carrot. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

Add the minced garlic and grated ginger to the skillet, stirring constantly for about 30 seconds until fragrant.

Return the cooked chicken to the skillet. Pour in the soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and red pepper flakes (if using). Stir everything together and cook for an additional 2-3 minutes until the sauce has thickened slightly and everything is well coated.

Remove from heat, garnish with sliced green onions, and serve immediately over rice or noodles.