1. Heat oil in a wok or large skillet over high heat. Add garlic and ginger and cook 1 minute.
2. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.
3. Add carrots and capsicum and cook 1 minute.
4. Add baby corn and chives and cook 2 minutes.
5. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
6. Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.