For the sauce – in a small bowl or 2 cup measuring cup stir together the soy sauce, chicken broth, brown sugar, ginger, garlic, and rice wine vinegar. Set aside for now.
Heat 1 Tbsp olive oil in a wok or large frying pan.
Cut chicken breast into bite size pieces and add to wok (or pan).
Add chili garlic sauce to the chicken while it cooks. Flip chicken halfway through cooking. Once chicken is cooked through, remove from pan and set aside.
Add remaining 1 Tbsp olive oil to the wok and add stir fry vegetables. Cook until tender.
Return chicken to the pan and pour the sauce over the chicken and veggies. Simmer for 3-4 minutes.
Mix 1 Tbsp cornstarch with 1 Tbsp water and stir together – add this mixture to the stir fry to thicken it.
Serve over rice.
Recipe Notes
I like my stir fry to have a lot of sauce. If you aren’t in the same boat, add more vegetables or chicken.