Heat the oil in a heavy skillet over medium-high heat. Add the garlic, ginger, green onions, and jalapeños and saute for 4 minutes. Add the soy sauce, peanut butter, coconut milk, chili sauce, and sugar. Bring to a boil, lower the heat, and simmer for 5 minutes. Set the sauce aside. Heat the broth in another skillet over medium-high heat. Saute the chicken in the broth for 5 minutes. Add the mushrooms, red peppers, and carrots. Saute until the chicken is done and vegetables are crisp, about 5 to 8 minutes. Add the chicken and vegetable mixture to the sauce. Toss the peanut sauce with the capellini and serve. | 
