Heat 1 tablespoon olive or avocado oil in a large wok or skillet.
Add in fresh ginger and garlic and cook for about 30 seconds.
Add in chicken and season to taste. When chicken is cooked through, remove chicken and set aside.
Heat an additional tablespoon of oil, then add sliced vegetables to the pan. Sauté until crisp tender.
Return chicken to the pan.
Give the stir fry sauce a quick stir, then pour over cooked vegetables and chicken. Bring the sauce to a boil, then reduce heat and simmer for 2-3 minutes.
Serve over rice or chow mien noodles.