Quick Week Night Stir Fry

Heat oil in a large skillet on medium high heat. Add chicken and stir fry until just cooked through, about 5 minutes. Remove and put aside. Stir fry garlic and ginger for about 1 minute. Remove and set aside.

Stir fry each vegetable individually with a bit of stock for 3 to 4 minutes, until tender crisp. Set each aside when cooked.

In a separate bowl, mix remaining broth, stir fry sauce, oyster sauce, hoisin sauce, honey, molasses, cornstarch, and water; combine well. Add all the meat and vegetables back into the skillet over medium low heat. Add sauce mixture and cook for another 2 to 3 minutes, until sauce thickens.

Serve plain or over brown or white rice.