Place the sliced chicken breast into a bowl or resealable bag. Add cornstarch, salt, and pepper, then toss or shake until the chicken is evenly coated.
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the chicken strips and stir-fry until lightly browned on all sides. Remove the chicken from the pan and set aside—it will finish cooking later with the vegetables.
In the same pan, add the red bell pepper and broccoli florets. Add more oil if necessary, and stir-fry the vegetables for 3 to 5 minutes, or until they are crisp-tender.
In a separate bowl, whisk together vegetable broth, Shaoxing wine, soy sauce, chili paste, garlic, ginger, honey, and cornstarch until smooth.
Return the chicken to the pan with the vegetables. Pour the prepared sauce over the mixture and cook, stirring frequently, until the sauce thickens and the chicken is fully cooked.
Remove from heat. Garnish with sesame seeds or sliced green onions if desired. Serve immediately over steamed rice, noodles, or enjoy it on its own.
