1. Heat oil in a wok or large skillet over high heat.
2. Add garlic and ginger and cook 1 minute.
3. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.
4. Add carrots and capsicum and cook 1 minute.
5. Add baby corn and chives and cook 2 minutes. 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.