Step 1

Whisk together ½ cup broth, 3 tablespoons soy sauce, 1 tablespoon cornstarch, and sesame oil in medium bowl. Toss chicken, remaining 1 tablespoon soy, remaining 1 tablespoon cornstarch, and 1 tablespoon vegetable oil to coat in large bowl.

Step 2

Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken, about 5 minutes. Transfer to plate and tent loosely with foil.

Step 3

Add broccoli and remaining ¼ cup broth to now-empty skillet and cook, covered, until broccoli begins to soften, about 2 minutes. Uncover and cook until liquid evaporates, about 1 minute. Stir in remaining 1 tablespoon vegetable oil and bell pepper and cook until spotty brown, 3 to 4 minutes. Add ginger and cook until fragrant, about 30 seconds. Whisk sauce to recombine and add to skillet with chicken and any accumulated juices. Cook until thickened, about 1 minute. Sprinkle with sesame seeds. Serve.