Heat ONE TABLESPOON of the oil in a large skillet over medium-high heat.
Place the chicken breasts on a cutting board, cut into bite sized cubes (about 1 inch pieces), and season with salt and pepper to taste.
Place the chicken in the hot skillet and cook, stirring occasionally, until chicken is golden on all sides about 4-6 minutes. Pour the chicken onto a plate and set aside.
Add the remaining oil to the pan along with the onions, peppers, broccoli, and mushrooms. Cook, stirring occasionally for about 5 minutes until the vegetables are crisp tender.
Meanwhile, in a medium bowl whisk together the soy sauce, cold water, and cornstarch until smooth. Whisk in the broth, honey, garlic, sesame oil, and sriracha.
Reduce the heat to medium and return the chicken to the pan.
Pour the sauce over the chicken mixture and stir to coat.
Reduce the heat to low and simmer for 2-3 minutes until thickened.
Serve immediately with your favorite rice or noodles.
Leftovers can be stored in the refrigerator for up to 4 days.