Place the cubed chicken in a bowl and add soy sauce, garlic, ginger, and chili powder. Mix well to coat the chicken evenly, cover with plastic wrap, and let it marinate while you prep the other ingredients. Ten minutes is enough.

In a small bowl, combine chicken broth, soy sauce, hoisin sauce, rice vinegar, cornstarch, sweetener, and chili or jalapeño if using. Stir thoroughly to dissolve the cornstarch and set aside.

Heat a non-stick skillet over medium-high heat with one teaspoon of oil. Add the marinated chicken and sauté for 6–8 minutes, or until fully cooked and lightly golden. Once done, turn off the heat but leave the chicken in the skillet.

In a separate small saucepan, pour in the prepared sauce mixture. Cook over medium heat, stirring constantly, until the sauce thickens slightly, about 3–5 minutes. You’ll know it’s ready when it coats the back of a spoon. If it’s too thin, dissolve 1 extra tablespoon of cornstarch in ¼ cup of water and add a little at a time. If it’s too thick, just add more broth.

Pour the thickened sauce directly over the chicken in the skillet. Toss gently to coat the chicken evenly in the sauce using a spoon or spatula. The residual heat will help bring everything together without overcooking the chicken.

Serve hot, topped with fresh jalapeño slices if desired.