1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until no longer pink. Transfer chicken to a plate and set aside.
2. Add another tablespoon of vegetable oil to the skillet. Saut carrots until almost tender, about 1-2 minutes. Add mushrooms and baby corn, then saut for an additional 1-2 minutes. Stir in sugar snap peas, saut ing for another minute.
3. In a small bowl, whisk together chicken broth, soy sauce, honey, garlic, oyster sauce, and sesame oil to make the sauce. In another small bowl, combine cornstarch and water, then whisk into the sauce.
4. Return chicken to the skillet and pour sauce over the mixture. Allow to simmer until the sauce thickens.
5. Garnish with chopped cilantro and sesame seeds before serving.