Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Stir-fry chicken until no longer pink; remove chicken from skillet.
Heat remaining 1 tablespoon vegetable oil in skillet. Add red peppers, mushrooms, pea pods, water chestnuts, green onion, ginger, and garlic to skillet. Stir-fry mixture 3 to 4 minutes until vegetables are crisp tender.
Meanwhile, combine chicken broth, sweetener, soy sauce, cornstarch, and sesame oil until smooth. Stir into skillet mixture. Cook over medium heat until thick and clear.