Mix the sauce ingredients (soy sauce, oyster sauce, rice wine, sesame oil, five-spice powder and brown sugar) together in a small bowl and set aside.
Cut up all the meat and vegetables, including ginger and garlic.
In a wok or large skillet, heat 2 Tbs of the peanut oil over medium high heat. Add the chicken pieces and cook about 4 minutes, until cooked through, stirring constantly. Remove the chicken into a bowl.
Heat the other 2 Tbs of oil in the wok and add all the vegetables except for the ginger and garlic. Cook about 4 minutes, stirring constantly, until crisp tender. Add the ginger and garlic and stir fry another minute or so.
Return the chicken to the pan and add the sauce and the broth. Bring to a simmer and cook for a minute or so, then stir in the cornstarch paste. Simmer a few minutes, stirring to mix everything together well, until the sauce has thickened.
Serve over rice or noodles.