For the marinade: In a large mixing bowl whisk together the soy sauce, rice vinegar, water, honey, garlic and ginger. Then, add one tablespoon of the cornstarch. Whisk the ingredients together one more time. The marinade should look cloudy.
Add the chicken to the marinade and let it sit for at least five minutes.
Once the chicken is done marinating, place it in an oven safe dish and let it bake for an hour at 170 degrees Celsius. *
When the chicken is thoroughly cooked, place the chicken in a bowl and leave the juices from the chicken in the dish.
Next, strain the juices from the chicken into a bowl. This will be made into a sauce.
In a frying pan, on medium heat pour the juice from the chicken in the pan. Add in the other tablespoon of corn starch and quickly whisk it around. When it’s done, the sauce should bubble up and not look lumpy.
Place the vegetables in the pan with the sauce and toss them around for two minutes. You’ll know when it’s done when the cabbage should be a light purple color and the broccoli should be greener.
Once the vegetables are done, remove them from the heat. When plating the dish add a little extra sauce from the pan on top of the chicken.
I cooked the chicken in a convection oven. If you cook it in a regular oven, it may cook in a shorter period of time.