In medium bowl, combine soy sauce, oyster sauce, sherry, corn starch, garlic and gingerroot; whisk until well combined. Add chicken; toss to coat. Marinate 30 minutes.
In wok or large sauté pan, heat 1 tablespoon oil over high heat. Add vegetables; stir-fry 3-4 minutes or until vegetables are heated through. Remove vegetables from pan; set aside.
Add remaining 1 tablespoon oil to wok. Add chicken, reserving marinade; stir-fry 2-3 minutes or until cooked through.
Add vegetables and reserved marinade to wok. Stir-fry until sauce is glazed. Serve with cooked rice.
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