Thinly slice the chicken breasts. Then, transfer to a plastic bag and add ¼ cup of corn starch. Close the bag and shake to mix well.
Mix together chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chilli paste and 2 tbsp cornstarch in a bowl. Set aside.
In a large skillet, heat the vegetable oil and add sliced chicken in a single layer. If chicken slices don't fit in one layer, divide it into several batches for cooking. Sprinkle with salt and pepper. Cook until brown on each side. When chicken is cooked, transfer to the paper towel.
Add veggies (broccoli florets, celery, bell pepper) to the skillet. Saute until tender (4-5 mins). Season with salt and pepper. Add baby corn halves and garlic. Saute for 1 min.
Then, add cooked chicken slices and sauce to the veggies. Simmer for 2-3 mins or until thickened. Serve when warm.