Start by cutting the boneless skinless chicken breasts into bite-sized pieces and place them in a bowl. Mix together low-sodium soy sauce and cold water, pouring it over the chicken to marinate for about 10 minutes. After that, sprinkle cornstarch and drizzle vegetable oil over the chicken, tossing to coat evenly. Let the chicken rest for an additional 20 minutes to absorb the flavors.

In a separate bowl, whisk together the remaining low-sodium soy sauce, oyster sauce, rice vinegar, Shaoxing wine, honey, grated ginger, minced garlic, and chili paste. Ensure that the mixture is well combined to create a balanced and flavorful Hunan sauce.

Heat a large skillet or wok over medium-high heat and add a tablespoon of vegetable oil. Once the oil is shimmering, add the marinated chicken, cooking it in batches. Sauté for about 6-8 minutes until chicken is browned and cooked through. Remove the cooked chicken and set aside.

In the same skillet, add broccoli florets and stir-fry for 1-2 minutes. Then, add chopped yellow onion, sliced celery, diced red bell pepper, and chopped carrot. Stir-fry for 2-3 minutes, retaining the crunchy texture.

Pour the prepared Hunan sauce into the skillet with stir-fried vegetables. Allow the sauce to simmer for about 2-3 minutes. Add the cooked chicken, tossing everything together.

Remove from heat, transfer to a serving dish, and serve immediately with steamed jasmine rice or noodles.