In a large nonstick skillet or wok, heat oil over high heat. Add chicken and stir-fry for 8 minutes. Remove to a plate and reserve.
Add peppers and celery to skillet and stir-fry for 5 minutes.
In medium-size bowl, whisk together chicken broth and cornstarch. Add soy sauce, hoisin sauce, hot sauce and ground ginger. Whisk until combined.
Add chicken back to skillet; stir in broth mixture. Bring to a boil. Cook on medium-high heat for 2 minutes, until thickened.
Serve immediately over cooked rice. Makes 4 servings.
