Begin by heating 1 teaspoon of vegetable oil in a large pan over medium heat. Once the oil shimmers, add in the sliced carrots and broccoli, stirring frequently. Cook for about 4 minutes until tender.

Remove the vegetables from the pan and cover to keep warm while preparing the chicken.

Wipe the pan clean, increase the heat to high, and add the remaining vegetable oil. Season the chicken with salt and pepper, then place in the pan to sear for 3-4 minutes per side until golden brown.

Add minced garlic to the pan and sauté for about 30 seconds until fragrant.

Return the cooked carrots and broccoli to the pan, stir together, and cook for an additional 2 minutes over medium heat.

In a bowl, whisk together the low sodium chicken broth, soy sauce, and honey. In a separate bowl, mix cornstarch with cold water until smooth.

Pour the sauce into the pan, stirring constantly for about 30 seconds. Incorporate the cornstarch mixture, cook until thickened, about 1 additional minute.

Remove from heat, serve immediately over rice or toss with noodles.