Place all the sauce ingredients in a blender and blender until well combined, 20 seconds. Set aside.
In a large Ziploc bag add the chicken, cut into 1-inch cubes. Add 1-2 tablespoons of sauce above and then ¼ cup cornstarch. Toss to evenly coat, set aside.
In a large skillet heat 1 tablespoon olive oil over medium-high heat and let it heat until it is hot, and making a sizzling/popping sounds. Add chicken and cook, until the chicken starts to brown and juices start to run clear, 6-9 minutes.
**Cooking time will vary depending on how you cut your chicken, make sure it is cooked all the way through by cutting a piece or two down the center and making sure that the chicken juices and running clear and there is no pink in the center.** Remove chicken from pan and set aside.
Add another tablespoon oil to the same skillet, heat over medium-high heat. Gently add in the broccoli and cooking tossing to coat, for 1 minute. Add ¼ cup water, cover pan, and lower heat to medium. Steam broccoli for 2 minutes.
Remove lid and push broccoli to one side of the pan, add 1 tablespoon olive oil and add red peppers, garlic and ginger. Cook tossing to coat about 1 minute.
Add in chicken and sauce to the skillet, stir to combine. And let it come to boil and cook 3-5 minutes; constantly stirring.