In a medium bowl, whisk soy sauce, brown sugar, and corn starch.

Add ginger and garlic and whisk well.

To the bowl, add chicken and toss to coat. Marinate for at least 15 minutes.

To a very hot wok, add oil and veggies. Cook until tender, but still crisp.

Remove veggies from wok and add chicken. Reserve the marinade.

Once chicken is cooked through, add the veggies back to the wok along with the reserved marinade. Toss to coat.

Cook for an additional 5 minutes, until the sauce thickens.

Serve with rice.