Season chicken with salt and pepper. In a large, non-stick skillet, heat olive oil over medium-high heat. Add in chicken. Cook, stirring constantly, until cooked through. Internal temperature of chicken should reach 165 degrees F.
Transfer cooked chicken to a plate. Cover with foil to keep warm. Set aside.Add remaining tablespoon of olive oil to skillet then add onion, bell pepper and broccoli. Cook and stir until veggies are tender and golden.(Reduce heat if browning too quickly and not yet tender. I also add a 1/4 cup to 1/2 cup of water to help steam the veggies and to prevent them from sticking to the pan.)
When veggies are tender, reduce heat to medium; add garlic, ginger, red-pepper flakes (if using). Cook and stir for about 1 minute.Meanwhile, whisk together the chicken broth, soy sauce, honey, cornstarch mixture and Yoshida's marinade (if using.) in a small bowl.Add this mixture to the veggies. Stir gently to combine then add chicken back in pan. Stir and toss to coat chicken with mixture. Let cook another 5 minutes or so to warm through and thicken.Serve warm over rice or noodles. Enjoy!