Sprinkle chicken with salt and pepper. In a large skillet heat oil over medium heat. Add half of the chicken; cook and stir 3 to 4 minutes or until no longer pink. Remove from skillet. Repeat with the remaining chicken.
Return all of the chicken to skillet. Stir in thawed vegetables and Honey Stir-Fry Sauce. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
Serve chicken mixture over hot rice. Sprinkle with green onions. If desired, serve with chow mein noodles.
Honey Stir-Fry Sauce
In a small bowl combine honey, broth, soy sauce, vinegar, garlic, sesame oil, ginger, and cayenne pepper. Stir in cornstarch until dissolved.