Drain chicken; discard juice mixture.
In a small bowl, combine broth and soy sauce. Set aside.
In a wok or large non stick skillet, heat oil over med heat. Add garlic and ginger; stir fry for 30 seconds.
Add chicken, stir fry for 3 minutes.
Add vegetables; stir fry until crisp-tender, about 5 minutes.
Stir in broth mixture. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.