Heat oil in a wok or large skillet.
When oil begins to smoke, stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes.
Add chicken and stir until opaque, about 3-5 minutes.
Add remaining minced garlic, onions, cabbage, bell pepper, carrots, peas and 1/2 cup of the broth; cover and cook 3-5 minutes to cook vegetables.
In a small bowl, mix the remaining 1/2 cup broth, soy sauce, sugar and cornstarch.
Add sauce mixture to meat and vegetables; stir until chicken and vegetables are coated and sauce has thickened.
Serve immediately, over hot rice if desired.