The trick to stir fry is that is needs to be prepared over extremely high heat. I have found that an induction burner works VERY well. If it seems that your stove does not create enough heat (which is common), try doing stir fry on your gas grill — it pumps out a lot more heat. Also, pick up a wok. Avoid the expensive ones and anything with a non-stick coating. Make sure your wok is sturdy (although the steel is pretty thin) and treat it like cast iron. It will need to be seasoned and should only be rinsed with water (no soap).
This dish should take about 20-30 minutes for the stir fry. Rice cooking times vary by rice cooker and amount of rice.
Start your rice in the rice-cooker.
Prep all vegetables first!
Sugar snap peas, snow peas and water chestnuts are great, traditional choices, but you can use any vegetables. Cut all the vegetable into bite-sized pieces. Divide them up by rigidity.
Cut your chicken into bite-sized pieces.
Turn the heat on high and add oil to the wok (about 2 tablespoons). Use peanut or stir-fry oil (most oils have too low of a smoke point to use for stir fry). When the oil is hot, add the chicken and stir or toss continually. I also like to add crushed red pepper (like the stuff you put on pizza), garlic, lemongrass and pepper. Sometimes I will also add sesame seed, but not until the end. When the outside of the chicken is browned, add soy sauce, teriyaki sauce, and lime juice from half a lime. Alternatively, you can use a bottled stir-fry sauce.
When the chicken has cooked to about 160 degrees, put in the more rigid vegetables. As those heat, progressively add the softer vegetables. Generally this can be done in 2 or 3 groups (i.e., carrots and broccoli first, snap peas second and bell peppers last), and none of the vegetables should cook very long. The key is that the vegetables should be heated, but not cooked — they should still snap when you bite into them!
Put over rice and serve.