Cook rice as directed on the package. Set aside covered.

Cut broccoli into florets. Slice zucchini in half lengthwise and then slice into half moons. Slice mushroom and pepper; peel and slice carrot.

Heat 1 tablespoon oil in a large skillet or wok over medium.

Once hot, add veggies. Stir and saute for 6-7 minutes; remove from skillet.

Mince garlic. Cut chicken into large chunks, set aside. Add remaining 1 tablespoon oil to wok and heat over medium. Add garlic and saute for 1 minute. Add chicken and cook for 5-6 minutes, flipping halfway through. Continue to cook until no longer pink in the center; remove and set aside.

Add broth and scrape off the brown bits with a spatula. Whisk in soy sauce, honey and sesame oil. Once fully incorporated, whisk in the corn starch. Cool for 2-3 minutes over medium-low until sauce thickens.

Return veggies and chicken to the pan, toss to fully coat. Serve over rice topped with sliced green onions and mango slices on the side.