Stir-Fried Chicken with Vegetables

The most famous takeout items on a good Chinese restaurant menu are stir-fried dishes. Most people do not realize that stir-fried dishes are so easy to prepare at home with very little time and effort. The result is far better than from stir-fried dishes on the takeout menu. I created a stirfry sauce, and this sauce should be used for all stir-fried dishes with different kinds of meats, seafood, and vegetables. The combination of ginger, garlic and onion makes a fantastic stir-fry dish. Every time a stir-fried dish was offered to my guests, it never failed to receive a compliment.
Ingredients:
Marinade:
Two boneless, skinless chicken breasts, cut into 1 inch lengths
1 tsp soy sauce
1/4 tsp salt
1/8 tsp black pepper
1 tsp cornstarch
1 tsp cooking wine
1 tsp sesame oil
1 clove garlic, minced
1 tsp fresh minced ginger
Stirfry sauce
1/2 cup chicken broth
1 tsp oyster sauce
1 tsp soy sauce
1/4 tsp salt
1 tsp honey
1 tsp cornstarch
Vegetables:
1/4 cup white onion, sliced
1 clove garlic, minced
1 tsp fresh minced ginger
2 cups combination of vegetables of your choice:
Cauliflower, green beans, snow peas, carrots, celery, mushrooms, Napa cabbage, cut into bite-size pieces.
Garnish with green onions and cilantro

Directions:
Combine chicken with the marinade sauce and let it marinate in refrigerator for 30 minutes.
Combine the stirfry sauce and set aside.
Bring a pot of water to boil. Add 1 tsp of salt and blanch the vegetables for a few minutes. Drain and set aside.
Heat wok over high heat and add 2 tbs of peanut oil until almost smoking. Add chicken and cook until chicken is browned. Add onions, ginger and garlic. Stir for 3 minutes or until fragrant. Add chili flakes at this point, if desired. Add blanched vegetables and stirfry sauce. Bring to boil and cook further until contents appear to be thickened. Sprinkle with green onions and cilantro. Serve with rice.