1. Spray a large frying pan with cooking spray and add one tablespoon olive oil. Heat pan. Add onion and peppers and sauté for six minutes, stirring occasionally. Add baby corn and continue sautéing one more minute. Add garlic and sauté an additional minute. Remove veggies to a small bowl.
2. Add remaining tablespoon olive oil to frying pan and spray again with cooking spray. Season chicken cutlets with salt and pepper and sauté for four minutes on each side.
3. Return veggies to pan. Add basil, vinegar, soy sauce, and brown sugar. Cook together over medium heat for five minutes, or until chicken is cooked through, stirring occasionally. If necessary, add a little water or chicken broth.
4. Add broccoli florets. Remove from heat and cover to let steam a few minutes. Taste and adjust seasoning if necessary. Serve over rice, bulgur, quinoa, or mashed potatoes.