Add the velveting ingredients to a large freezer bag or bowl; whisk to combine. Add chicken and turn until evenly coated. Let sit at room temperature while you prep your veggies; preferable 30 minutes (no more).
Meanwhile, whisk the Stir Fry Sauce ingredients together in a medium bowl; set aside.
Heat 1 1/2 tablespoon vegetable oil in a large nonstick skillet over medium heat. Once hot, add chicken in a single layer and cook until golden; flip chicken over and cook an additional 2 minutes, until browned on all sides (does not need to be cooked through). Remove chicken to a plate. To the now empty pan (don’t wipe out), heat one tablespoon oil over medium-high heat. Add onions, broccoli, carrots, and bell peppers. Stir fry until vegetables are crisp tender, about 3 minutes. (Don’t over-cook because they will continue to cook in sauce). Add garlic and ginger to the veggies and sauté 30 seconds.
Whisk the Stir Fry Sauce (to recombine) and add to the pan along with the chicken. Simmer, while stirring, until the sauce has thickened and the chicken is cooked through; 1-2 minutes. Adjust to taste with additional, honey, soy sauce or chili sauce. Garnish with sesame seeds and green onions if desired, dig in.