Season fish cubes with salt and pepper to taste. Heat the oil in a skillet over medium-high heat. Add fish cubes and sauté until barely cooked, about 2 minutes.
Remove from skillet. Add vegetables to the skillet and cook, stirring constantly, until tender-crisp (about 3 minutes). Return fish cubes to the skillet and add the grated gingerroot.
In a small bowl or cup, combine cornstarch and chicken broth then add to skillet. Cook and stir until mixture has thickened and halibut flakes easily when tested with a fork, another 5 minutes.
Serve and enjoy!!