In a medium bowl place chicken, 2 TBS chicken broth, 1 TBS soy sauce, 1/4 tsp black pepper, and 1/8 tsp salt. Mix together until well coated.
Heat a large deep skillet over medium high heat. Add 2 TBS cooking oil and allow to heat up. Place chicken in skillet and cook on all sides about 4-5 minutes until browned and no longer pink in the middle.Prepare peppers and onions while chicken is cooking. Remove cooked chicken from skillet into a clean bowl and set aside.
Add the chopped bell pepper to skillet. Add more cooking oil if needed. Season peppers with salt & pepper. Cook for 2-3 minutes. Add in sliced onions. Stir & cook for another 2-3 minutes until onions & peppers are softened.NOTE: add more oil if needed. Stir in minced ginger and minced garlic. Cook for 1 minute. Add the cooked chicken back into the skillet.
In a medium bowl, whisk together 1/4 cup soy sauce and 2 TBS corn starch. Whisk in 2/3 cup chicken broth, 1 TBS white granulated sugar, sesame oil,
Pour sauce over chicken, peppers, and onions. Season with 1/4 tsp cracked black pepper. Stir to combine. Allow to simmer a few minutes until sauce is thickened.
Best served over cooked rice. Enjoy.
