In a medium bowl, combine the cornstarch and cold water until smooth. Then, whisk in the toasted sesame oil, low-sodium chicken broth, soy sauce, honey, and crushed red pepper flakes (if using). Set this tasty sauce aside.

Heat 1 tablespoon of olive oil over medium-high heat in a large skillet or wok. Add in the cubed chicken breast, seasoning it with a pinch of salt and pepper. Cook for 3-5 minutes until browned and juicy. Remove and set aside.

Reduce the heat to medium, adding the remaining 1 tablespoon of olive oil to the skillet. Toss in minced garlic and ginger, letting them sizzle for about 30 seconds until fragrant and inviting.

Stir in the diced onion, broccoli florets, bell peppers, sliced carrots, and half of the green onions and snap peas. Stir-fry for 3-5 minutes until the veggies are tender-crisp and colorful.

Return the cooked chicken to the skillet, mixing gently with the fresh vegetables. Pour in the prepared stir-fry sauce and stir gently, ensuring everything is coated in that luscious glaze.

Bring the stir-fry to a boil for 1-2 minutes, allowing the sauce to thicken to a glossy perfection that glistens with flavor.

Finally, sprinkle the remaining snap peas and green onions on top as a bright garnish before serving up this delightful dish!