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Combine bouillon, cornstarch, honey, garlic, water and soy sauce. *(cornstarch will thicken the sauce and allow it to coat the chicken and vegetables) *Optional: Add 1 teaspoon sriracha and 1 teaspoon of sesame oil if desired.
Heat oil in wok on high heat. Season chicken with salt and ground black pepper and quickly stir fry; remove from wok.
Add carrots, bell pepper, zucchini and peas and stir fry for a minute or 2; add shallots and chicken back to wok.
Add sauce to wok and stir constantly until thickened and coating chicken and vegetables. Serve over rice and garnish with scallions and sesame seeds if desired.