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Cut your chicken breasts into 1-inch chunks. Place the chicken in a bowl.
In a liquid measuring cup or small bowl, whisk together the soy sauce, honey, vinegar, sesame oil, garlic, and ginger.
Pour a ¼ cup of the sauce over the chicken and toss to coat. Sprinkle the chicken with 1 teaspoon of cornstarch and toss again
Whisk in the remaining 1 Tablespoon of cornstarch and the chicken broth to the remaining sauce.
Add the 1 Tablespoon of oil in a large skillet over medium-high heat. Once the oil is very hot, add the chicken in a single layer and cook until browned on both sides and cooked through with an internal temp of 165F, this took me about 4-5 minutes. Remove the cooked chicken and transfer to a plate
Wipe out the pan, then add the remaining ¼ Tablespoon of oil. Place the pan over medium heat; then add the carrots and broccoli. Cook until vegetables have softened, 3 to 4 minutes.
Stir in the edamame; then pour in the sauce. Continue to cook the vegetables until fully tender and the sauce has thickened, 1 to 2 more minutes.
Add the chicken back to the pan and stir to reheat and coat in the sauce. Sprinkle with sesame seeds then serve the stir fry over cooked rice or however you’d like.