Cook rice as directed on package, leave covered, and set aside.

Cut chicken into smaller pieces and add to a bowl with the flour. Toss to coat. Remove chicken from the flour and set aside.

Using the same bowl with the remaining flour, add chicken broth, honey, and soy sauce; whisk to combine. Grate ginger and mince garlic, then add to sauce along with sesame oil. Whisk until smooth and set aside.

Heat wok or large skillet over medium. Add 1 tablespoon of olive oil, heat thoroughly, and then add chicken. Cook for 1 minute and stir. Continue to cook and stir for 5 more minutes or until all pieces are browned and cooked through. Remove from wok.

Chop broccoli, onion, and mushrooms. Heat remaining 1 tablespoon olive oil in wok; add veggies. Stir fry for 4 minutes; add sauce. Bring to a boil while constantly stirring. Cook for 2 more minutes or until sauce thickens; add chicken. Stir to coat and cook for 1 minute more.

Serve over rice, and top with cranberries.