Mix 1/4 cup chicken broth with 2 teaspoons corn starch and set aside.
Place a large non-stick skillet over medium-high heat and coat with cooking spray. Add the chicken, garlic, and ginger and cook for 2 minutes until chicken is brown. Add the onion slices, carrots, 3/4 cup of chicken broth, soy sauce, and browned sugar. Cover and lower temperature to medium and cook for 5 minutes, stirring halfway through. Stir in the broccoli, mushrooms, and bell pepper, cover, and cook another 5 minutes, stirring half way through. Add in the cornstarch mixture and continue to cook and stir until thickened (1-2 minutes).
Serve over rice and top with green onion and/or peanuts.