Slice the boneless, skinless chicken breasts into thin strips.

In a large mixing bowl, combine the low-sodium soy sauce, honey, minced garlic, and sesame oil. Add the chicken strips, tossing to coat. Let it marinate for 15 minutes.

Preheat a large skillet or wok over medium-high heat, adding a touch of cooking oil.

Place the marinated chicken in a single layer in the hot skillet. Sauté for about three minutes until golden brown.

Toss in the sliced bell peppers and broccoli florets. Stir-fry everything together for an additional five minutes.

Drizzle the remaining marinade over the stir fry and toss everything for another minute.