Yield: 4 servings (2 points per serving for blue and purple, 4 points for green)
Cut chicken into bite size pieces. Add the chicken to a large zip up bag and sprinkle with 2 tablespoons cornstarch. Seal the bag and make sure the chicken is coated with cornstarch.
Add the oil to a large pan on medium heat. Add the chicken and season with salt and pepper. Cook 5-7 minutes or until the chicken is cooked all the way through.
While the chicken is cooking make the sauce. Add the chicken broth, soy sauce, oyster sauce, rice vinegar, chili paste, honey and remaining cornstarch to a bowl. Whisk together.
Remove the chicken from the pan. Add the vegetables and garlic to the pan and cook for 5 minutes. Then add the sauce and bring to a simmer. Cook for about 2 minutes, or until the sauce thickens. Add the chicken back to the pan and serve.