March 1st - it snowed! Fast dinner needed

I am back, again, once again filled with resolve to actually do something with this blog!
Tonight for dinner I made a very simple chicken stir fry...which was ideal, because I was busy driving my daughter to her various activities and had very little time to get dinner on the table once we were finally home. By prepping some earlier in the day, it was really easy.

And yes, I forgot to take a picture!! Will do this tomorrow, I promise!
Here's my pseudo recipe -
get some nice veggies, i used broccoli and cut the florets fairly small so I wouldn't have to blanch them, some baby corn, fresh - but canned works too, some canned sliced water chestnuts, some snow peas, some carrots cut real thin, chunks of red onion and chicken, boneless, skinless breast sliced into strips about 1/4 inch thick. Oh the aromatics - a few cloves of diced garlic and a few chunks of peeled minced ginger. White pepper, soy sauce, rice wine vinegar, cornstarch and chicken broth.
Ok, marinate the chicken early in the day in a few Tbs of soy sauce in one of those wonderful plastic bags, i added some garlic and a few Tbs of rice wine also. Cut up your onion, broccoli and baby corn if desired, and carrots. Have everything ready to go in little bowls in your fridge. You can even mix up the sauce ahead of time and the glaze too.

When you walk in the door and want dinner in 30 mins, get the rice going first. I usually use basmati - 1 cup rice (rinse it please) to 1.5 cups chicken broth. Bring to a boil, lower heat to a bare simmer and cover. Leave it be for 25 mins. Heat your wok, use a flame tamer if you have one and add 1-2 Tbs peanut or canola oil. Now, add the chicken - do this in batches if you have more than 1 lb of chicken, and stir fry it for a few mins until no longer pink inside. Remove to a plate, wipe out wok and add 1-2 Tbs more oil, heat. Add onion first, then ginger and garlic, stir fry for a minute or two, next add broccoli and carrots, stir fry for 3 mins, if broccoli isn't cooking add a splash of chicken broth and cover the wok to let it steam for 3 mins. Next turn up the heat a little to evaporate any broth and add snow peas and baby corns. Some water chestnuts (sliced) are nice too. Return chicken to wok, stir, add a simple sauce of 1/4 cup soy sauce mixed with 1/4 cup chicken broth, 1/4 tsp white pepper and a touch of sesame oil. Stir. Add a glaze to thicken it all up - 2Tbs chicken broth with 1 Tbs cornstarch stirred in. Stir it all together until sauce thickens and everything is coated and glossy. Fluff your rice and serve the stir fry on top.