Heat a large skillet over medium-high heat, then add 2 tablespoons olive oil. Add ½ bunch asparagus, 4 ounces sliced mushrooms, 1 sliced small yellow squash, 1 sliced small zucchini, 1 diced red bell pepper, and season with salt and ground black pepper. Cook for 3-4 minutes, until the vegetables are crisp-tender. Remove from the pan and set aside on a plate or bowl.
Add 1 pound diced boneless skinless chicken breasts to the skillet and cook for 5-7 minutes until no longer pink and it reaches an internal temperature of 165 degrees Fahrenheit.
Add ¼ cup soy sauce, ¼ cup honey, 1 teaspoon sesame oil, ⅓ cup chicken broth, 3 teaspoons minced garlic, and 2 teaspoons cornstarch to a small bowl and whisk to combine. Add the sauce to the skillet with the chicken and cook for 1-2 minutes, until the sauce begins to thicken.
Add the vegetables back to the skillet with the chicken and stir to combine. Simmer for 1-2 minutes, until the vegetables are heated through and the sauce has thickened. Add red pepper flakes for added heat, then serve immediately over white rice, if desired.
