Step 1

In a mixing bowl combine soy sauce and cornstarch; whisk until completely incorporated.

Step 2

Whisk in brown sugar, sesame oil, and chicken broth; set aside.

Step 3

Prepare chicken by cutting it into small cubes or long thin strips; set aside.

Step 4

Add vegetable oil to a Wok or use a large nonstick skillet; set wok over high heat.

Step 5

Once oil is hot, add garlic and ginger; stir and cook for 10 seconds.

Step 6

Add onion and continue to cook for 1 more minute, stirring frequently, just until onion softens.

Step 7

Stir in the chicken and cook for 2 to 3 minutes, or until chicken is white; stir frequently.

Step 8

Add in prepared carrots, peppers, and mushrooms; continue to cook for 2 minutes.

Step 9

Stir the sauce that you prepared earlier, and then add it to the wok; cook for an additional 3 to 4 minutes, stirring very frequently, until sauce has thickened, veggies are crisp-tender, and chicken is cooked through.

Step 10

Remove from heat.

Step 11

Garnish with green onions, sesame seeds, and pepper flakes.

Step 12

Serve over rice.