Heat 1 tablespoon olive oil in a large skillet over medium high heat. Stir-fry chicken until no longer pink; remove chicken from the skillet. Heat remaining 1 tablespoon olive oil in skillet. Add bell pepper, mushrooms, pea pods, green onion, ginger and garlic to the skillet. Stir-fry mixture 3 to 4 minutes until vegetables are tender.
Meanwhile, combine chicken broth, soy sauce, corn starch and sesame oil until smooth. Stir into skillet mixture. Cook over medium heat until thick and clear. Stir in the chicken; heat through.