what you need:
1⁄2 cup chicken broth
3 tablespoons light soy sauce
1 tablespoon white wine
1 tablespoon honey
1 teaspoon cornstarch (dissolved in 1 T. cold water)
1⁄2 teaspoon rice vinegar, unseasoned
1⁄2 teaspoon sesame oil
1⁄2 teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided
1⁄2 onion, diced or sliced
3⁄4 lb button mushroom, thickly sliced
3⁄4 lb boneless skinless chicken breast, cut into 2 inch pieces
salt and pepper
4 leaves bok choy, thickly sliced crosswise
1⁄2 bell pepper, cut into 3/4 inch pieces
2 tablespoons fresh ginger, finely chopped
6 garlic cloves, minced
In a medium bowl, combine the chicken broth with soy sauce, wine, sugar, dissolved cornstarch and water, sesame oil and crushed red pepper. Whisk until smooth.
In a large skillet, heat 2TB. oil until hot and add the onion wedges. Cook for about 6 minutes. Add mushrooms and continue to cook for another 6 minutes. Transfer onion and mushrooms to a plate.
Add another 2TB. oil to the skillet and season chicken with salt and pepper and 5 spice; add to the skillet and cook over med. high heat until golden about 4 minute each side. Transfer to the plate with onions and mushrooms.
Add 1TB. oil to the skillet and add the bok choy and green pepper pieces, then add your choice of frozen veggies to this, this will serve 5-6 Cook on medium high heat until crisp tender about 3 minutes. Transfer to the plate with the onion, mushrooms, and chicken.
Add the remaining oil to the skillet and cook the ginger and garlic until fragrant about 1 minute. Return the chicken and vegetables to the skillet. Whisk the sauce in the bowl, and add to the skillet. Bring to a boil and simmer stirring until slightly thickened, about 1 minute. Transfer to bowls and serve.