1. Cut the chicken into bite-sized pieces. (Tempeh for vegetarians)
2. Heat vegetable oil in two dutch ovens over medium-high heat.
3. Cook chicken in a Dutch oven #1 on stove until browned and cooked through. (Cook tempeh on separate griddle with oil).
4. Cook bell peppers, broccoli florets, and carrots to dutch oven #2. Cook for 3-4 minutes until vegetables are tender-crisp.
5. Add garlic and ginger. Cook for 1-2 minutes until fragrant.
6. In a small bowl, whisk together soy sauce, honey, cornstarch, and water. Pour the mixture into veggie dutch oven and stir until thickened. (leave out soy sauce for soy allergies).
7. Add veggies to chicken, leaving enough veggies for vegetarians. Add tempeh to vegetarian mix.
8. Serve hot and garnish with chopped green onions.