Combine marinade ingredients in a medium-size bowl. Add chicken, cover and refrigerate at least 1 hour. Drain.
Combine sauce ingredients in a small bowl; set aside.
Spray a wok or large skillet with No Stick cooking spray. Add 2 tablespoons of the stock, gingerroot and garlic. Cook on high heat, 2 minutes; remove gingerroot.
Add chicken and remaining stock; stir-fry until tender. Remove from pan. Add more stock, if needed, and vegetables. Stir-fry until crisp-tender.
Add sauce and chicken; cook until thick, 1 to 2 minutes. Serve over rice.