1. Cook pasta, adding the broccoli or cauliflower for the last 4 minutes of cooking. Drain.
2. Meanwhile, in a small bowl combine broth, lemon juice, honey, cornstarch, and white pepper; set aside.
3. In a large nonstick skillet stir-fry chicken in hot oil for 3 to 4 minutes or until no longer pink. Stir cornstarch mixture; add to skillet. Cook and stir until thickened and bubbly. Add carrot and green tea leaves; cook 1 minute more.
4. To serve, spoon chicken mixture over pasta. If desired, garnish with lemon slices. Serve immediately..