In a small bowl, combine the chicken broth, soy sauce, sugar, Worcestershire sauce, and cornstarch, stirring until the cornstarch dissolves.
Place a wok or skillet over medium-high heat. Add the olive oil and heat for 30 seconds. Add the ginger, garlic, and red pepper flakes and stir-fry until fragrant, about 15 seconds.
Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.