Chicken and Veggie Stir Fry

This was another one of those "end of the month, end of the money" meals. Rather than go to the grocery store to pick up random ingredients for a dish, I pawed through the freezer, pulling out what we already had on hand. When I found a package of chicken thighs and assorted frozen veggies, I knew a stir fry would be the perfect meal.
Though the ingredient list is long, this meal comes together quickly and easily. The marinade is pretty simple, but adds a ton of flavor to the chicken. I squirted a bit of sriracha sauce on my plate (after photographing it) for a bit more heat, but you can also up the chili paste in the stir fry itself if you want.

Chicken and Veggie Stir Fry
Source: A Cooking in Cucamonga Original
Printable Recipe

Ingredients
5 small boneless, skinless chicken thighs
3 Tablespoons cornstarch
1 Tablespoon rice vinegar
1 Tablespoon low sodium soy sauce
2 Tablespoons sesame oil, divided
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/2 teaspoon pepper
2 Tablespoons vegetable oil
1/2 teaspoon garlic salt
1 cup sliced bell peppers (I used a bag of frozen multi-colored peppers)
1 cup corn kernels
1 can bamboo shoots, drained
1 can water chestnuts, drained
1 cup water + 1 teaspoon chicken or vegetable bullion
additional pepper to taste
1 dash/smidge of chili paste, add more or less depending on how much heat you like (mine was not spicy at all, so add more like a 1/2 teaspoon if you want spicy)

Directions
Cut up the chicken thighs into small chunks and put into a ziplock bag. Add the cornstarch and shake, ensuring that all chicken pieces are coated. Add the rice vinegar, soy sauce, 1 tablespoon sesame oil, ground ginger, garlic powder, and pepper. Shake to coat and let marinate 10-30 minutes.

Heat the vegetable oil in a large wok until hot. Add the chicken and cook about 4 minutes, until chicken in no longer pink.

Remove chicken from the wok and set aside.

Heat the remaining 1 Tablespoon sesame oil in the wok. Once it is hot, add all of the vegetables, sprinkle with garlic salt and add the dash of chili paste . Stir fry until heated through and crisp. Add the chicken back to the wok, pour in the water with bullion. Cook for another 3-4 minutes, or until the sauce has thickened.

Serve over rice.