Heat 1 teaspoon of oil in a large skillet over medium heat.

Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.

Remove the vegetables from the skillet; place them on a plate and cover.

Turn skillet on high heat and  add the remaining tablespoon of oil.

Season the chicken pieces with salt and pepper and add them to the pan in a single layer.  Cook for 3-4 minutes on each side until golden brown and cooked through.

Add the garlic to the pan and cook for 30 seconds.

In a bowl whisk together the chicken broth, honey and soy sauce.

In a small bowl mix the cornstarch with a tablespoon of cold water.

Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.

Add the cornstarch and bring to a boil; cook until sauce has started to thicken.

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

Serve with rice.