Season the chicken cubes with salt, pepper, and the flour, mixing well so all pieces are lightly coated. Heat a wok or large skillet over high heat, add a small amount of oil, and once it’s sizzling hot, place the chicken in a single layer. Cook for about 5 to 6 minutes, stirring occasionally, until the chicken is golden and fully cooked through. Remove the chicken from the pan and set aside.

In the same pan, add the carrot slices and broccoli florets first, and stir-fry for 2 minutes over high heat. If you want to ensure the broccoli and carrots are tender, you can blanch them in boiling water for 3 minutes beforehand. Then, add the diced bell pepper and baby corn and continue stir-frying everything for another 2 to 3 minutes, stirring constantly to keep the vegetables crisp.

Meanwhile, prepare the sauce by mixing the chicken broth, soy sauce, garlic, ginger, cornstarch, sesame oil, and Splenda in a small bowl. Pour the sauce over the vegetables and stir well. Return the cooked chicken to the pan, mix everything together, and cook for another 1 to 2 minutes until the sauce thickens slightly and coats all the ingredients.

Serve hot, garnished with sesame seeds.