In a bowl, whisk soy sauce with the chicken broth, chili garlic sauce or sriracha, cornstarch, and ginger.
In a large skillet or wok, heat the sesame oil over medium high heat. Add the chicken and stir fry for about 6 minutes, or until lightly browned. Add the frozen vegetables; stir-fry for about 4 minutes longer. Add the sauce mixture and cook, stirring, until thickened.
Serve with hot cooked rice.
Calories per serving: 496
Fat per serving: 18.9