In a bowl combine the following ingredients: 1/2 cup chicken broth; two tablespoons soyy sauce; two teaspoons dried basil; one teaspoon crushed red pepper (less if you don't do hot well); 1/2 teaspoon tumeric; and two teaspoons corn starch. Set aside.
Pour a little seasame oil into your wok and one bag of broccoli slaw and one red bell pepper cut into thin strips. Cook, stirring for a few minutes and remove from pan. Add chicken to wok and cook until no longer pink, stirring constantly.
Push chicken to the side of the wok and pour in sauce. Stir until thick and bubbling. Add veggies back to the wok and mix the sauce with both the veggies and the chicken. Heat through.
Serve over steamed white rice. This serves my family of five (two of the five are littles).