Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 7.
For sauce, heat oil in a small saucepan on medium heat. Add ginger, garlic, scallions, and lemongrass, and cook gently until tender, but not brown, about 2–3 minutes.
Add curry paste, and cook for an additional 2–3 minutes.
Add coconut milk, honey, soy sauce, and fish sauce, and bring to a boil over high heat.
In a bowl, mix cornstarch with chicken broth. Add mixture to the saucepan, and return to a boil while stirring constantly.
Lower heat to a simmer, and add chicken strips. Simmer gently for 5–8 minutes.
Add thawed vegetables, and continue to cook gently with lid on until the vegetables are heated through, an additional 2–3 minutes.
Divide into four even portions, each about 3 ounces chicken breast and 1 cup vegetables, and serve.