Place the cornstarch in a small bowl. Add one tablespoon of the coconut aminos to the cornstarch and stir until well combined and no lumps remain. Add the remaining coconut aminos, water, vinegar, sesame oil and honey and whisk well to combine. Set aside.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the chicken and cook for about 6 minutes, turning occasionally, until no longer pink and an internal thermometer inserted into the center registers 160 degrees. Place the chicken on a plate and set aside.

Add the remaining tablespoon of oil to the pan followed by the broccoli and carrots. Cook for 3 minutes, then add the bell pepper, snow peas and white and light green parts of the green onion and cook for another 3 minutes or until the vegetables reach the desired doneness. Add the garlic and ginger and cook for 30 seconds more.

Add the chicken back to the pan, then pour in the sauce and stir well. Cook for about 2 minutes or until the sauce has thickened. Remove from heat and adjust the seasoning as necessary. Stir in the scallions, serve and enjoy!