Pat the chicken dry with paper towels. Cut into 1-inch pieces with a knife. Season with salt and pepper.

In a large bowl, whisk together the chicken broth, coconut aminos, and honey. Add the chicken pieces and stir to coat. Set aside to marinate for 15 minutes, or up to 24 hours.

Meanwhile, heat 2 tablespoons of oil in a large, heavy-bottom wok over medium-high heat, until very hot. To test this, add a drop of water - it’s ready when the water sizzles away immediately.

Add the mushrooms. Stir fry for 4-6 minutes, until mushrooms are soft.

Add the broccoli, peas, and bell peppers. Season lightly with salt and pepper. Stir fry for 5-7 minutes, until vegetables are crisp-tender.

Push the vegetables to the sides, making a well in the center. (Add a little more oil if the pan is dry.) Add the minced garlic and ginger, if using. Saute without moving for about 1 minute, until fragrant, then stir into the rest of the vegetables.

Transfer the vegetables to a plate or bowl, and cover to keep warm.

Add 2 more tablespoons of oil to the pan and heat over medium-high heat, until very hot. Add the chicken pieces in a single layer, reserving any marinade left in the bowl for later. Cook for 2-3 minutes per side, until cooked through. (You may need to cook in batches – don’t crowd the pan.)

Add the vegetables back to the pan with the chicken. Pour 3 tablespoons of the remaining marinade over the chicken and veggies. Increase heat to high, bring to a boil, and simmer for 2-3 minutes, until the sauce reduces and thickens.