Feeding your family well: Chicken Stir Fry

Naomi's request for this week. I try to make something every week that she doesn't moan about. For Naomi the food has to smell good (she won't touch eggs or tuna because of the smell) look good and of course meet her restrictive and unusual taste requirements.
Naomi is a very healthy eater. Her lunches often consist of sweet potato or chick peas done with tomato puree and curry (she makes this concoction herself). She loves vegetables and will eat a whole bunch of broccoli at dinner if we let her - we have to stop her so we can all have some. If Naomi likes something you don't want to get between her and the food. If she doesn't like it she declares she is "not hungry" and eats little.
She is very specific about which vegetables she wants in her stir fry. Please feel free to use what ever you like (or what you have in the fridge). Naomi also likes brown rice with her stir fry. Lauren and I prefer noodles so tonight I am going to make both - choose what you like.

The secret to cooking stir fry is not the type of pan you use - I use my regular non stick frying pan but if you have a wok, use it. The secret is getting everything ready before you begin to cook. The cooking goes very fast and requires constant stirring for even cooking. If you have everything ready it is fast and easy to prepare. Cut up the chicken and put it into the marinade. Make your sauce. Chop all your vegetables into bite size pieces. You can do all of this ahead of time and leave it in the fridge until you are ready to cook.

Chicken Stir Fry

4 boneless skinless chicken breasts cut into bite size pieces
1 egg white
2 tablespoons soy sauce
1 tsp sesame oil
2 tablespoons corn starch.
2 tablespoons vegetable oil

Sauce
1/2 cup chicken stock
1 tsp sesame oil
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon balsamic vinegar
2 tablespoons sherry
1 tablespoon Chinese chili paste (or to taste)

Vegetables
2 tablespoons vegetable oil
1 onion chopped
2 cloves garlic, minced
2 tablespoons ginger, minced
1 bunch broccoli cut into florets
1 red pepper cut into 1 " pieces
2 cups mushrooms cut in half
1 can baby corn drained
1 can sliced water chestnuts drained
2 cups bean sprouts
2 teaspoons cornstarch mixed with 2 tablespoons water
1/2 cup toasted almonds

Instructions
Mix chicken with egg white, soy sauce, sesame oil and corn starch. Heat frying pan on or wok on high and add oil.
Mix Sauce ingredients in a small bowl and set aside
Add chicken and cook until no longer pink.
Remove chicken from pan, set aside in a bowl.
Heat pan or wok and add oil. Add onion, garlic and ginger stirring constantly - do not let garlic brown.
Add broccoli, peppers and cook for two minutes stirring constantly. Add sauce and stir into vegetables Add baby corn and water chestnuts and cook for another two minutes stirring constantly. Stir in water and cornstarch mixture.