marinate the chicken: Take eight ounces of chicken sliced relatively thin add one teaspoon rice wine and mix well. Add one teaspoon water and mix well. Add one teaspoon soy sauce and mix well. Add one Tablespoon of cornstarch and mix until no white specks can be seen. If you need to add a few drops of water and mix. Set aside for at least 30 minutes.
Make the sauce: One Cup Vegetable stock, one teaspoon vegan broth base, one teaspoon dark soy sauce, one Tablespoon soy sauce, 1/2 teaspoon black vinegar, one teaspoon raw sugar, 1/2 teaspoon sesame oil, and one and a half Tablespoons cornstarch. Mix all of these and set aside.
Chop your veggies
To a hot pan add one Tablespoon of oil. Swirl the oil to coat the bottom of the pan. Add the chicken and spread out a little. Let it sear on one side for about 30 to 45 seconds.
When it releases flip it over and sear on the other side.
Then stir fry until the chicken changes color and does not look raw. Remove the chicken and set aside.
To the pan add 1/2 Tablespoon of oil. To the oil add the garlic. As soon you can smell garlic cooking (15 to 30 seconds) add your veggies.
Keep tossing the veggies on high heat to get some color on them them.
Stir the sauce (the cornstarch will sink) add it to the veggies and bring to a boil. When your veggies are almost done add your chicken.
Toss everything, heat your chicken all the way thru and reduce your sauce just a little. It's now ready to serve.