In a small bowl whisk together an egg white with 1 tablespoon of cornstarch.

Slice the boneless skinless chicken breasts or thighs into thin 2-inch pieces.

Add the chicken to the egg white/cornstarch mixture and toss to coat and set aside.

In a small bowl, whisk together 1 tablespoon soy sauce, 2 teaspoons sesame oil, and 1 teaspoon brown sugar.

Combine the chicken with the soy sauce mixture and let marinate the chicken in the refrigerator for 20 minutes.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the 4 cups of mixed vegetables and cook for 3 minutes.

Add the mushrooms to the skillet, and continue to cook all the vegetables until the mushrooms have browned, about 5-7 minutes.

Lower the heat and stir in the bamboo shoots and water chestnuts. Taste and season with salt and pepper.

Remove the vegetables to a plate. Cover with foil to keep warm.

Add the other 2 tablespoons of vegetable oil to the skillet and increase the heat to medium-high.

Add the marinated chicken to the skillet and stir occasionally until cooked thorugh.

Lower the heat and add the garlic and ginger. Cook for 2 minutes.

Whisk the chicken stock with the remaining 2 tablespoons of cornstarch.

Pour this mixture over the chicken. Whisk over high heat until it comes to a boil and thickens. Immediately reduce heat to low.

Add reserved vegetables back into the skillet. Mix vegetables with the chicken and sauce and cook until heated through.

Serve with rice.