Chicken Stir Fry

Fast, easy, and healthy.  You'll be able to substitute what you'd like with these recipes.  The sauce was good but I'm still looking for something with a bit more flavor.  Anyone have any ideas?

How to Stir Fry Anything from ehow.com

• Invest in a nonstick or carbon-steel wok (you need to season a carbon-steel wok). While you can stir-fry in any old skillet, the wok's depth and sloping sides (it's cooler there, so you can move ingredients away from the hot bottom to the sides) are ideal.
  
  
• Prepare everything you need before you begin to stir-fry. Cut all your vegetables and meats and prepare your sauce. Stir-frying is fast; you won't really have time to chop the broccoli while the onion is cooking.
  
  
• Make sure that your vegetables and meats are all cut approximately the same size - bite size, as a matter of fact. Stir-frying uses high heat, so pieces must be small enough to cook through without burning.
  
  
• Learn the different cooking times of meats and vegetables. You'll need to stagger additions to the stir-fry according to how long they take to cook. (For example, you'd add onions first, and stir-fry for about 2 minutes, then add broccoli florets and stir-fry for 3 to 4 minutes, then add red bell pepper and stir-fry for 2 more minutes.)
  
  
• If you've got a wok full, stir-fry the meat completely first, then add it back in at the end. (This works well for a large assemblage of ingredients, because you ensure the meat cooks fully but not too much.)
  
  
• Heat the pan first, then add oil. When the oil is hot, add aromatics, such as ginger and garlic, and stir-fry for a few seconds, or until you smell them.
  
  
• Start adding your other ingredients, according to their approximate cooking times. When the food is about two-thirds done, add your sauce. If the food will take more than a few minutes more to cook, cover and steam until done. If it will take less time, continue to stir-fry.
  
  
• Practice the basic technique of lifting under the food in the wok with a spatula or other flat utensil and moving it to the side.
  
  

Stir Fry Sauce from Yummly.com
1/4 cup soy sauce
1 cup water
1-3 tsps ginger (grated)
2 garlic cloves
1 tsp sesame oil
1 tbsp honey
1.5 tbsps cider vinegar
2 tbsps sherry wine
3 tbsps cornstarch

Combine all ingredients except cornstarch.  Place cornstarch in a separate bowl and slowly whisk in everything else until desired consistency.  When your stir-fried vegetables are done, pour the sauce in and stir from the bottom, keeping the wok or pan at a higher heat. In a few minutes the sauce will thicken.