In large Ziploc bag combine chicken, soy sauce, ginger and cornstarch. Shake to coat. Marinate for 30 minutes turning frequently.
Heat 1 tablespoon of oil over high heat in wok or large stainless steel skillet. Add chicken and cook stirring several times until the chicken is done; 3-4 minutes. Cook in small batches removing the cooked chicken to a plate.
Heat 1 tablespoon of oil over high heat in wok Add onion and bell pepper and cook 2-3 minutes or until crisp tender; stirring frequently. Remove to plate with chicken.
If necessary add another tablespoon of oil to wok over high heat. Add carrots, broccoli and asparagus and cook for 3-4 minutes; stirring frequently. Place lid on wok for the last minute of cooking. Remove vegetables to plate.
In a small bowl whisk together chicken broth, soy sauce, sesame oil, brown sugar, rice vinegar and cornstarch. If desired add ginger and/or sambel oleck. Pour into wok over low heat and whisk until thickened; 2-3 minutes. Return chicken and veggies to wok and warm. Serve immediately over rice or noodles.
Notes
Cook the chicken and vegetables in a very hot wok so everything is stir fried crisp tender.
Use an oil with a high smoking point like canola or peanut because you do not want your oil burning. Swirl it in the base of the wok.
Don’t overcrowd the wok. Therefore work in batches.
Vegetables should be dry so they stir fry not steam.
Remove meat from the marinade with tongs to allow most of the marinade to drip off. You don’t want your meat to boil hence you want it to stir fry.
Cook meat in a single layer so it can sear against the wok.
