Whisk together chicken broth, soy sauce, chili-garlic sauce, cornstarch, brown sugar, and ground ginger.
Heat sesame oil in a large skillet or wok over medium-high heat 2 minutes. Add chicken and vegetables; stir-fry 1 to 2 minutes.
Add broth mixture, and cook until sauce thickens and vegetables are tender.
Serve with cooked rice.