Prepare the Sauce: In a small bowl, whisk together the chicken stock, soy sauce, oyster sauce, rice wine, sesame oil, and cornstarch until smooth. Set the sauce aside.

Cook the Chicken: Heat 1 ½ tablespoons of peanut or canola oil in a large wok or skillet over medium-high heat. Add the bite-sized chicken pieces and stir-fry for 4-5 minutes until the chicken is cooked through and golden brown.

Stir-Fry the Vegetables: In the same wok or skillet, heat the remaining oil. Incorporate the red bell pepper, green beans, and baby corn into the mix. Sauté for approximately 3 to 4 minutes, or until the vegetables are cooked through yet retain a bit of crunch.

Add Aromatics: Stir in the grated ginger, sliced scallions, and minced garlic. Continue cooking for an additional minute, stirring constantly to enhance the flavors.

Combine Chicken and Sauce: Place the cooked chicken back into the wok along with the vegetables. Pour in the prepared sauce and stir everything together, ensuring the sauce thickens and coats the chicken and vegetables evenly. Cook for 2-3 more minutes until the sauce is glossy and everything is heated through.

Serve: Serve the stir-fry hot with steamed rice or noodles for a complete and satisfying meal. Enjoy!