In a medium saucepan cook rice according to package directions. Keep covered and set aside.
For the sauce, in a small bowl, first mix broth and cornstarch – then add soy sauce, brown sugar, garlic powder and ginger; mix well. Set aside.
In a wok or large nonstick fry pan heat oil over medium-high heat. Once the oil is hot, add chicken; cook 2–3 minutes or until browned.
Add vegetables; stir occasionally and cook 5–7 minutes or until vegetables are tender and chicken is cooked through (165°F). Push chicken and veggies to the side of the wok/fry pan.
Add sauce to center of wok; cook and stir just until thickened and bubbly. Stir chicken and vegetables into sauce to combine. Serve over rice and garnish with toasted black sesame seeds.