Prepare all of the vegetables. Trim and cut the broccoli into 1 inch pieces. Slice the red pepper. Slice the onion. Set aside

Cut the chicken into bite sized chunks.

Heat 2 tablespoons oil in a large skillet over medium high heat. Add the chicken when it's hot and sprinkle the chicken with salt and pepper, stirring once. Let the chicken sit and cook (don't mess with it!) about another minute until it's starting to brown. Sprinkle the garlic, ginger and onion on top. Stir it once and let it cook until the chicken is no longer pink and the vegetables are soft, about 3 to 5 minutes. Remove everything from the pan, with a slotted spoon so you leave the juices in the pan.

Add another 2 tablespoons of oil and add the broccoli. Cook the broccoli on high heat, stirring frequently, until it starts to turn a bright green and chars a bit. (Watching the broccoli turn a bright green is for some odd reason, fun for me.) This should take about 1 to 2 minutes.

Add 1/4 cup chicken broth (use this rather than water for yummy flavor) and stir the broth while scraping the bottom of the pan to get the bits and pieces up. Taste a piece of broccoli to see if it's cooked to your liking.

After the broccoli is done, add the chicken mixture back to the pan and toss. Add the soy sauce and another 1/4 cup chicken broth. Toss again. Taste the stir fry and add more salt and pepper if you'd like. Serve with rice if you like.