Combine ginger, garlic, sesame oil, red pepper flakes, and soy sauce in a bowl. Set aside.
Take thinly sliced chicken (I like to slice it in the morning when still frozen, my slices come out much thinner) and coat in 1/2 of the cornstarch. Add chicken to marinade mixture and allow to marinate in refrigerator for 45 minutes.
Heat oil in wok or stir-fry pan.
Add chicken and marinade to pan, cook for 5 minutes or until chicken is just cooked through. Set aside.
Add vegetables to pan, cook 5 minutes or until just cooked. They should be crispy, not mushy.
Return chicken to pan. Add chicken broth and the remaining cornstarch. Bring to boil for one minute then reduce heat and simmer for 5 minutes.