In a bowl add water & cornstarch. Use a whisk to combine. Then add all other sauce ingredients- mixing well. Set aside.
Cube chicken thighs into 1 inch pieces & season with salt & pepper. Heat 1 tbsp olive oil over med-high heat in a large skillet. Cook chicken pieces for 3-5 minutes, or until cooked through. Set aside.
Meanwhile, start chopping the broccoli, pepper, & carrot. Heat the remaining tbsp of olive oil & stir fry veggies over medium heat. Once they are a crisp tender add in garlic & ginger- cook for 30 more seconds.
Add chicken back to skillet. Agitate the stir fry sauce & pour over mixture. Gently stir until veggies are coated.
Bring to a boil for one minute- stirring occasionally.
Serve with fried rice, steamed rice, or lo mein noodles & enjoy!