4 chicken breasts
pea pods (sugar peas are best)
red bell pepper
Korean barbecue seasoning
combine 1.5cups chicken stock, half cup each of soy and Worcestershire sauces, 1 tablespoon Korean BBQ and mustard, 2 tablespoons each of sugar, 2 tablespoons finely chopped ginger (pealed) and garlic, 1/2 teaspoon poultry seasoning and one cap full of vanilla in sauce pan and bring to boil
in bowl, place 1/2cup chicken stock and about 3tablespoons butter and heat in microwave until butter melts but not enough to boil. Whisk in 2-3 tablespoons corn starch then whip into boiling sauce and continue to mix until thickened. Reduce heat to simmer.
heat wok and add drizzle of olive oil, onion, 2 tablespoons minced garlic, and scatter 3 tablespoons minced ginger and saute until onion is translucent, collect into middle and drizzle one thin line of sesame oil around outer edge of wok and allow to run down to center. Immediately add cubed chicken and dust with salt, pepper, Korean BBQ and poultry seasoning and stir. Cover and let cook, stirring occasionally.
when chicken is ready, drain drippings into sauce and return chicken to heat allowing to lightly brown. Add a small amount of sauce to chicken and stir.
A little at a time add veggie mix and a little sauce, mix and repeat until all of both are mixed in and hot all the way through. Add bean sprouts and water chestnut and mix in. Let stand on heat for about 3 minutes and then you're done.