How to Cook 2020 Stir fry "mash-up" (Chicken & Veggies)

Stir fry "mash-up" (Chicken & Veggies).

You can cook Stir fry "mash-up" (Chicken & Veggies) using 11 ingredients and 7 steps. Here is how you achieve that.

It's 3 tsp of sesame oil, or other oil suitable for high heat.
You need 2 clove of garlic, crushed or grated.
Prepare 1/2 tsp of grated ginger root (optional).
You need 1 cup of total combined assorted canned asian veggies such as water chestnuts, baby corn, bamboo shoots, straw mushrooms.
Prepare 3 cup of total combined mixed fresh veggies of choice, such as bok choy, carrots, white onion, snow or sugar snap peas, bean sprouts, scallions, grape tomatoes, green cabbage, broccoli, red/orange bell peppers.
Prepare 4 tbsp of stir fry sauce, add to taste.
It's of chicken marinade.
You need 2 of boneless skinless chicken breasts.
Prepare 2 tbsp of low sodium soy sauce.
Prepare 1 tbsp of dry white wine.
It's 1 tbsp of oyster sauce or other stir fry sauce (teriyaki, etc).

Slice chicken, about 1/4" thickness, place in bowl with marinade ingedients, stir to coat and set aside.
Cut fresh veggies into thin, evenly sized pieces, place in prep bowls.
Heat oil in wok until shimmering and nearly starting to smoke. Add garlic, ginger and chicken, stir fry until nearly cooked, then transfer to a clean dish and set aside.
Add a bit more oil to wok, add 2-3 types of firm veggies, (e.g. carrots & bok choy, water chestnuts & bamboo shoots), stir and toss for 1-3 minutes depending on desired "crispiness factor". Remove and set aside, repeat with remaining veggies.
Add all heated veggies back to wok, add chicken and any additional sauce desired, adding any delicate veggies such as bean sprouts, mushrooms, or tomatoes and stir fry for another 1-2 minutes until chicken is cooked and veggies are heated through.
Thicken pan juices with corn starch if desired.
Serve immediately with white or fried rice.