In a small microwave safe bowl, melt the honey. Add the rest of the sauce ingredients and whisk to combine. Set aside.
Heat a large frying pan or wok over medium high heat. Add 1 tablespoon of oil to coat. Add chicken and ¼ teaspoon of salt and stir until cooked through. Remove chicken to a plate.
Add an additional ½ tablespoon oil followed by the broccoli, carrots pepper, peas, onions and salt. Let cook for about 5-8 minutes until nearly softened, stirring frequently.*If you're using some softer vegetables such as kale or spinach, wait to add them in the last couple of minutes.
Add the garlic, ginger and white portion of the green onions and cook, stirring, until fragrant, about 1 minute.
Add the baby corn, chicken and sauce to the pan. Stir until evenly coated and heated through, about 2 minutes.
Serve hot over rice as desired with your choice of toppings.
Notes
LeftoversStore leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.VegetablesFeel free to use whatever vegetables you have on hand- you need 10-12 cups total.*Nutrition calculated for stir fry and sauce only. Does not include rice or toppings.