In a large bowl, mix together and set aside. For meal prepping purposes combine all ingredients except the chicken broth in a mason jar, cover and shake well. Keep stored in the refrigerator for up to a month. On cooking day add in the broth.
FOR THE CHICKEN:
Cut your chicken into 1" cubes.
Place chicken in bowl, and toss well in cornstarch, pepper, and salt.
Heat oil over medium heat in a large skillet until it's hot and shimmery.
Add chicken to the pan in batches, allowing the chicken to get nicely browned. Don't over crowd the pan.
Once all the chicken is cooked, return it to the pan, reduce heat to medium and add vegetables. Toss to combine.
Saute for about 5 minutes over medium heat until vegetables are just beginning to get tender. Don't over cook them! You want a bit of crunch
Add sauce and broth to pan, increase heat, and bring mixture to boil. Reduce heat and simmer for about 10 minutes until sauce is thick and delicious.