Thinly slice the Boneless, Skinless Chicken Breast (2).
In a bowl combine the chicken, Baking Soda (1/2 teaspoon), Corn Starch (2 tablespoon), Water (1 tablespoon), Honey (1/2 tablespoon), Gluten-Free Soy Sauce (2 tablespoon), Vegetable Oil (2 tablespoon). Mix together and allow to marinade for about 15 minutes.
For the sauce, combine Gluten-Free Soy Sauce (1/2 cup), Water (1/2 cup), Garlic (2 tablespoon), Honey (1 tablespoon), Rice Vinegar (1 tablespoon), Vegetable Oil (1 tablespoon), Crushed Red Pepper Flakes (1/2 teaspoon), and Corn Starch (1/2 teaspoon). Mix evenly and set aside.
Whisk Water (1/2 cup) and Corn Starch (1 1/2 tablespoon) together in a small bowl and set aside. Heat your wok or skillet on high and add Vegetable Oil (1 tablespoon). Add the chicken and stir fry until the chicken is done or no longer pink. Remove from the pan and set aside.
Wipe out the pan and add Vegetable Oil (1 tablespoon). Add White Onion (1) and Baby Bell Pepper (2). Stir fry for 1 minute, add the Broccoli Florets (1 1/2 cup), Button Mushroom (5) and chicken. Continue to stir fry.
Add in the sauce and let it come to a boil. Rewhisk the cornstarch-water mixture and add half to the pan. Stir for 30 seconds and see how thick the sauce gets. You might not need to add the other half of the mixture.
Mix until evenly combined and serve alone for low-carb or over white rice!