In a medium bowl, whisk together chicken broth, soy sauce, sesame oil, dry sherry, honey, rice vinegar, and cornstarch until smooth. Set aside.

Heat oil in a large skillet over medium-high heat. Add diced chicken breast and season with salt and pepper. Stir-fry for 4-5 minutes until cooked through. Remove chicken and set aside.

In the same skillet, add more oil and sauté bell pepper, onion, carrot, and broccoli for 3-4 minutes until tender-crisp.

Return chicken to the skillet with vegetables. Add garlic and ginger, stirring for 30 seconds until fragrant.

Pour the prepared sauce over the chicken and vegetables, stirring constantly for 2-3 minutes until the sauce thickens.

Garnish with sesame seeds and chopped green onions. Serve over rice or noodles.