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In a bowl, season the protein with ½ tsp each salt, pepper and garlic powder. Toss with 1 tbsp cornstarch until evenly coated. Set aside.
In another bowl, whisk together; honey, soy sauce, chicken broth, rice vinegar, sesame oil, cornstarch until combined. Set aside.
Heat 1 tbsp vegetable oil and 1 tsp sesame oil in a large skillet over medium-high heat. Stir-fry the broccoli, bell pepper and onion until tender-crisp, about 3-4 minutes. Remove veggies and set aside.
Add the remaining 1 tbsp vegetable oil to the skillet. Cook the protein in a single layer until browned, about 2-3 minutes per side. Add the garlic and ginger and cook until fragrant, about 30 seconds.
Pour in the sauce and bring to a boil. Simmer until thickened, stirring occasionally, about 1-2 minutes.
Return the veggies to the skillet and toss to coat in the sauce. Cook until heated through, about 1 minute more.
Serve hot over rice and garnish with sesame seeds and green onions if desired. Enjoy!