There are a million ways to make a chicken stir fry, from just sauteeing some chicken and vegetables on the spot to complicated marinating and sauces.  Here’s a good seasoning blend I came up with recently:

Sprinkle on cut up chicken pieces:

garlic powder
cracked black pepper
cayenne pepper
curry powder

Pour a Tbs or two of sesame oil and soy sauce over top.

Let sit in the fridge overnight; in the morning, add a ladleful or two of chicken broth.

Stir fry your veggies in sesame oil.  Remove to a bowl when almost cooked crisp-tender.  Stir fry just the chicken in sesame oil.  Stir cornstarch or flour into remaining chicken broth in the bowl, then add to pan when chicken is nearly done.  This will coat the chicken and veggies, which you need to add back in at this point.

Serve over brown rice with soy sauce on the side.