In a small bowl, mix together broth, soy sauce, and cornstarch until smooth.Set aside.
Step 2
Cut chicken into 1-inch pieces. Heat 1 tablespoon oil in a 12-inch nonstick frying pan over high heat.
Step 3
Add chicken and cook until undersides are lightly browned, 1-11/2 minutes.
Step 4
Turn pieces over and cook until other sides are lightly browned but chicken is still pink in center, 1 to 11/2 more minutes.
Step 5
Quickly transfer chicken to a plate and set aside.Add remaining oil to pan.
Step 6
When hot, add onion and ginger. Stir constantly until onion begins to soften and brown, about 2 minutes.
Step 7
Add peas andstir until peas turn bright green, 11/2-2 minutes. Return chicken to pan and cook, stirring often, until chicken is no longer pink in center (cut to test), 1-2 minutes.
Step 8
Stirring constantly, add broth mixture to pan and cook just until sauce bubbles and thickens, about 1 more minute.
Step 9
Transfer stir-fry to a serving dish. Serve with steamed rice.
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