Cut the chicken thighs into bite-sized one-inch pieces.
Heat the oil in a wok and carefully add the chicken. Stir fry for 5-8 minutes until the chicken is cooked through. Remove from the wok and set aside.
Add red bell peppers to the wok and cook for about 5 minutes.
In a small bowl whisk together the chicken broth, cornstarch, soy sauce, hoisin sauce, and ginger.
Add the chicken to the wok and then add the sauce mixture. Continue to cook until everything is coated with the sauce. Serve over steamed rice and enjoy!