1. Cut chicken into bite-size pieces and brown in stir fry pan with oil, ginger and garlic. Remove chicken from pan and set aside.
2. Add Vegetables and stir fry until tender-crisp. Remove from pan and add to chicken.
3. Mix cornstarch with chicken broth, add to pan and deglaze. When chicken broth reaches a boil, add Indonesian ketchup and simmer for 1 minute.
4. Return chicken and vegetables to pan and toss to coat. Cover and simmer until vegetables are soft.