Stir Fry is so versatile. You can pretty much add to it whatever veggies and oriental spices and flavorings you like. Even nuts (cashews, almonds, peanuts) - I mostly don't add the nuts due to their high caloric value. I like to keep my stir fry diet friendly. I cut my veggies in pretty large sizes, as I like them crisp. For some reason I still don't own a wok. But a nice size pan usualy does the trick.
I marinated my chicken pieces (this time I used breasts) in teriaki sauce, sechuan sauce and soy sauce. Always use the real and good stuff.
I also added lots of garlic. I slice them as opposed to the usual minced garlic.
The longer you marinate the meat - the better the stir fry. The marinada keeps the chicken from getting dried out.
The secret to a good stir fry, in my opinion is to keep it quick. Nobody likes soggy wilted veggies.
I first heat the sesame oil (which I love and adds so much taste) then add 1-2 onions chopped coursely. I add the chicken pieces and whne they start turning white I add the veggies - matchstick carrots first, then celery slices and only at the end do I add my peppers - red yellow and green. A few minutes before it is all done I add large peices of cabbage (I forgot to buy bean sprouts this time - but when you add them add them at the end, turn of the heat and close the pan - this way they remain crisp.
I love the Tahi chile sauce which I add for spiceness.
Decorate with sesame seeds (I had black sesame) which makes the dish colorful.