Step 1

Slice the chicken into small ½-inch diced pieces (or ¼-inch thin strips if preferred, though the cooking time will be reduced slightly).

Step 2

Toss the meat into a bowl with all the marinade ingredients and set aside while preparing the rest (or longer - see the Notes below).

Step 3

Mix the sauce ingredients in a small bowl and the cornstarch slurry in a separate bowl. Slice or mince the garlic and ginger. Chop the vegetables into small, even, bite-sized pieces.

Step 4

Add half the oil to a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer (do it in batches if necessary) and stir-fry for 3-5 minutes or until cooked through. Then, remove it from the skillet.

Step 5

Reduce the heat to medium, add the remaining oil to the pan, and then stir-fry the ginger, garlic, and dried chilies for 20-30 seconds. Add the broccoli and bell pepper and stir-fry for just a few minutes until they’re tender-crisp.

Step 6

Add the chicken back into the skillet along with the stir-fry sauce and cornstarch slurry and mix well. Bring the mixture to a boil and stir constantly until it thickens (about one minute).If the sauce isn't thick enough, add more cornstarch slurry. If it's too thick, add some water (or chicken broth).

Step 7

Remove the stir-fry from the heat and enjoy it garnished with sliced green onion (scallions).