Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the ground chicken and cook for 6 to 8 minutes, breaking it apart until fully cooked.
Add the onion, broccoli, bell pepper, and carrot. Cook for 4 to 5 minutes until the vegetables are tender-crisp.
Stir in the garlic and ginger and cook for 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, cornstarch, and water.
Pour the sauce into the skillet and stir until the chicken and vegetables are evenly coated.
Cook for 2 to 3 minutes until the sauce thickens.
Remove from the heat and stir in the sliced green onions.
Garnish with sesame seeds if desired and serve over steamed rice or noodles.