In a small bowl, whisk together the broth, soy sauce, honey, cornstarch and red pepper flakes. Set aside.
In a large wok or skillet set over medium-high heat, heat 1 tablespoon of the oil. When the oil is hot, add the chicken, garlic and ginger and cook for about 3 minutes or until chicken is cooked through. Transfer chicken to a plate and set aside.
Add the remaining tablespoon of oil to the skillet. Add the broccoli, mushrooms and red bell pepper and stir-fry for about 3 minutes or until tender-crisp.
Return chicken to skillet. Add the soy sauce mixture and stir-fry for another 1 – 2 minutes, until the chicken and vegetables are well coated. Stir in green onions and serve with steamed rice.
To make this recipe gluten-free: Substitute the soy sauce with tamari.