¼ cup canned low-sodium chicken stock

2 teaspoons cornstarch

3 tablespoons soy sauce

1 tablespoon hoisin sauce

2 teaspoons packed light brown sugar

2 tablespoons vegetable oil

3 tablespoons sliced green onions, plus more for garnish

2 cloves garlic, minced

2 teaspoons minced ginger

1 pound boneless skinless chicken breast halves, cut into cubes

1 cup broccoli florets

1 cup bell pepper

1 can water chestnuts

1 cup sugar snap peas

Note: If you don’t have all the vegetables, you can use what is available in your refrigerator at home, or you can use 1 (14 oz) bag of frozen mixed vegetables. 

For the sauce: pour the chicken stock and cornstarch into a bowl and wisk together until the corstarch is completely mixed in. Then add the soy sauce, hoisin, and light brown sugar, and mix all these ingredients together. 

Begin to heat up the wok, and add the vegetable oil.  Once the oil is very hot, then add the sliced green onions, minced garlic, and minced ginger, and stir these ingredients for 10 to 15 seconds.  Then add the cubes of chicken breast and stir-fry until the chicken turns sort of white in color and almost cooked through.  Cooking the chicken should take 3 to 4 minutes. 

When you reach this point, then add the different vegetables and stir-fry until the vegetables are cooked, but still crunchy. 

Now add the sauce, stir and cook until the chicken is all the way cooked through and the sauce is thick, which should take about 2 minutes.

Once the chicken stir-fry has been plated, sprinkle on some sliced green onions and a dash of sesame oil.