Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the broccoli, bell peppers and saute for about 5 minutes or until vegetables are tender.
Remove the vegetables from the skillet to a plate and cover.
Place the heat on high. Add the remaining tablespoon of oil.
Season the chicken pieces with the pepper and add them to the skillet in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the ginger and garlic to the pan and cook for 30 seconds to a minute more.
Add the vegetables back to the pan and cook for 1-2 more minutes or until the vegetables are warmed through.
In a small bowl whisk together the chicken broth, hoisin sauce, soy sauce, sriracha, sesame oil, and cornstarch.
Pour the sauce mixture over the chicken and vegetables; cook for 1 minute or so, until it just starts to thicken.
Serve immediately with rice, if desired.