Toss the chicken pieces with 2 tablespoons of cornstarch until evenly coated. Set aside.

In a small bowl, whisk together the chicken broth, soy sauce, brown sugar, oyster sauce, rice wine vinegar, gochujang, salt, black pepper, and 1 tablespoon of cornstarch. Set the sauce aside.

Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, flipping halfway through, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, add the broccoli, red bell pepper, and green bell pepper. Sauté for 2-3 minutes until they start to soften.

Add the minced garlic and sliced green onions to the skillet. Cook for 1 minute, stirring constantly, until fragrant.

Return the cooked chicken to the skillet with the vegetables.

Pour the sauce into the skillet and stir everything together. Let it simmer for 2-3 minutes, or until the sauce thickens and coats the chicken and vegetables.

Serve immediately over steamed rice and garnish with additional sliced green onions, if desired. Enjoy!