Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 3 Tablespoons cornstarch
• ¼ cup low-sodium soy sauce 
• 2 teaspoons finely chopped fresh ginger (or 1 teaspoon ground ginger)
• 2 garlic cloves, minced
• 1 Tablespoon brown sugar
• 2 to 3 Tablespoons canola oil
• 1 small onion, sliced
• 1 cup broccoli florets
• ½ cup sliced bell peppers
• ½ cup thinly sliced carrots
• 1 ½ cups chicken broth

Instructions

1. Combine corn starch, soy sauce, ginger, garlic, and brown sugar. Mix well with a fork, until all the corn starch is absorbed. 
2. Place chicken in a large bowl, and pour ONLY HALF of the corn starch mixture over the cubed chicken. Set the rest of the mixture aside for later. Cover the bowl with chicken with plastic wrap, and let marinate for about 30 minutes.
3. After 30 minutes… In a large skillet or wok, heat approximately 2 Tablespoons of oil over high heat. Stir-fry chicken for about 5 to 7 minutes. Remove chicken from pan onto a large plate or bowl, and cover with foil. 
4. Reduce heat to medium, and to the same pan add a little more oil and all the vegetables. Season the vegetables with a little bit of salt, and stir-fry for 4 to 5 minutes or until crisp-tender. 
5. Return chicken to pan. Add chicken broth and the remaining soy sauce mixture. Cook and stir until thickened and bubbly. 
6. Serve over rice.