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In a small bowl, whisk together soy sauce with cornstarch, then whisk in chicken broth, sesame oil, sriracha, and honey. Set aside. Pat chicken dry with paper towels and season with a pinch of salt and black pepper.
Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add chicken bites to skillet, spacing pieces apart in an even layer. Cook chicken through, turning halfway through cooking, about 6 minutes. Transfer chicken bites to a plate, leaving the oil in the skillet.
Add another tablespoon oil to the skillet. Add in broccoli, bell pepper, ginger, and garlic, and saute the vegetables until nearly tender about 4 minutes.
Give a quick stir to the stir-fry sauce, then pour into the skillet and cook, tossing constantly, until the sauce has thickened and veggies are tender about 1 – 2 minutes.
Add chicken back and season with more stir-fry sauce to taste, if desired. Serve the chicken bites stir-fry with broccoli and peppers immediately over rice, cauliflower rice or on its own. If desired sprinkle with red pepper flakes or sesame seeds or drizzle with sriracha.