Mix 2 tablespoons of the soy sauce, 1/2 tablespoon of the chili vinegar, the cornstarch and the ground ginger to make the marinade.
Cut the chicken into one-inch pieces and soak them in the marinade for 30 minutes.
Heat peanut oil over medium-high heat in a large skillet or wok. Once it's heated, begin cooking the chicken pieces in batches. Don't overcrowd the skillet. Place the cooked chicken on a plate until all of the chicken has been cooked.
Place all the chicken back into the skillet and add the diced vegetables. Saute for about 5 minutes until vegetables are tender.
Next, add the sauce and broth to the skillet, and bring the mixture to a boil. Reduce the heat and simmer for about 5 minutes.
Serve the chicken and vegetables over a bowl of rice, and enjoy.