Prepare the Chicken: Toss the chicken slices in ¼ cup cornstarch until evenly coated. Season with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Cook the Vegetables: Add the remaining tablespoon of oil to the skillet. Sauté the broccoli, celery, red bell pepper, and baby corn for 4-5 minutes, or until tender-crisp.

Make the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste, and remaining 2 teaspoons of cornstarch. Stir until smooth.

Combine and Simmer: Add the minced garlic to the skillet with the vegetables and cook for 30 seconds until fragrant. Return the chicken to the skillet, pour the sauce over the top, and stir to combine. Simmer for 2-3 minutes, or until the sauce thickens and everything is evenly coated.

Serve: Serve hot over steamed rice or noodles. Garnish with additional chili paste or fresh herbs if desired.