Season the chicken with the half part of cornstarch, cayenne pepper, black pepper, seasoning cube, salt, curry powder, thyme, ginger, onion, and garlic powders.
Mix and marinate for at least 30 minutes (or longer).
In a saucepan or pot, heat up the oil over a medium-high heat. Add seasoned chicken and cook on both sides about 10 minutes or until the chicken is cooked.
Add onions and continue to cook, and also stir.
Add all the vegetables; red bell peppers, celery, and carrot. Stir and continue to cook for about 2 minutes or until the vegetables soften.
Make Slurry: Mix chicken broth, soy sauce, Worcestershire sauce and the remaining cornstarch and whisk.
Add the slurry to the chicken content and stir. Adjust the seasoning.
Check the liquid content and if it's too thick/want more sauce, you can add more stock, cook for about 2-3 minutes. When it gets to the desired consistency take it off the heat.
Serve with your favorite side. Enjoy.
Note:
If you don't have Worcestershire and/ soy sauce you can use just chicken stock.