Heat 1 tbsp of oil in 12-inch skillet over medium-high heat. Add chicken, garlic, and gingerroot; stir-fry 2-3 minutes or until chicken is browned.

Add onion, carrots, 3/4 cup of broth, soy sauce, and sugar. Cover and cook over medium heat for 5 minutes, stiffing twice.

Add broccoli, mushrooms, and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink and vegetables are crisp.

Mix cornstarch with remaining 1/4 cup of broth. Stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.