Prepare brown rice according to directions on package.

In a wok or large skillet, heat oil over medium-high heat. Add chicken and cook until lightly browned, about 3 minutes. Add garlic and ginger and cook another minute. Add carrots, mirin, soy sauce and chicken broth.

Cook covered for 5 minutes, stirring twice. Add mushrooms, broccoli and bell pepper and peas. Cooked covered for 5 minutes until vegetables are done and chicken is fully cooked.

In a small bowl, mix cornstarch with ¼ cup of chicken broth. Slowly stir into chicken and vegetable mixture. Cook until thickened and serve with rice.