Heat the sesame oil over medium heat in a sauté pan or wok.
Add the chicken to the pan and cook until no longer pink inside, approximately 7-9 minutes. Remove cooked chicken and set aside.
Add the chicken stock to the pan, along with the bell peppers, onions and broccoli. Sauté until the vegetables are crisp yet tender, approximately 2-4 minutes.
Add the cooked chicken back to pan.
Mix together the ginger, Hoisin sauce and soy sauce. Add the mixture to the pan and mix well. Sauté for 1-2 minutes.
Serve with brown rice.
