Step 1

Mix together the sauce ingredients and set aside.

Step 2

Mix together the chicken with the salt, pepper, garlic powder, and sesame oil. Set aside.

Step 3

Preheat your wok with 1 tablespoon of oil in it over high heat until it is almost smoking.

Step 4

Working in small batches that are between 1-2 cups in size, stir-fry the chicken until it is cooked through and then set aside while you cook the other batches.

Step 5

Keep re-adding small amounts of oil to the pan as necessary, crank up that heat, and let it get good and hot between batches. Cook the vegetables for 2-3 minutes, until tender crisp, working in batches and setting aside the cooked vegetables when the batch is done.

Step 6

Add all of the ingredients back into the pan over high heat, and pour over the sauce ingredients. Stirring continuously, cook until the sauce is thickened and all of the ingredients are covered with the sauce.

Step 7

Serve over rice, or on its own if you hate carbs (and life).