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Chicken Stir Fry

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1 clove garlic -- minced
1 medium onion
3 cups vegetables of your choice,
thinly sliced or chopped:
- broccoli florets, button mushrooms
- carrot, baby corn, snow peas,
- bean sprouts. red and green pepper
2 tablespoons Oyster sauce (or to taste)
300 grams boneless chicken -- cut in 1/2" cubes
1 teaspoon chicken stock powder
1 cup water
1 tablespoon cornstarch
1 tablespoon water

Add oil to wok over med-high heat. Add chicken pieces and stir-fry until no longer pink. Remove to bowl. Stir-fry garlic until fragrant, add onions and other vegetables and stir-fry until onions are soft and vegetables are tender crisp. Return chicken to wok. Add chicken stock powder blended with water and bring to boil. Add oyster sauce and mix well. Mix cornstarch with water and stir into liquid in wok. Cook until thickened and clear. Serve immediately.

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