Whisk together chicken broth, soy sauce, and honey. Set aside.
Heat oil in skillet. Add carrots and cook for 4 minutes.
Add broccoli, cook additional 4 minutes. Set aside on plate.
Add chicken and saute until golden brown and cooked through, about 5 minutes depending on thickness of the cuts. Season with salt & pepper, as desired.
Add garlic and cook for additional 1 minute until garlic is fragrant.
Return vegetables back to skillet with cooked chicken and rewarm, about 2 minutes.
Combine cornstarch with 1 Tbsp of cold water. Set aside.
Add soy sauce mixture to skillet, stir.
Add cornstarch mixture to skillet and bring to boil, stirring until sauce thickens, about 2 minutes.