Thoroughly whisk together ingredients for marinade (except olive oil) and marinate sliced chicken for 30 minutes at room temperature or 1-2 hours refrigerated.
While chicken is marinating, thoroughly whisk together ingredients for sauce in a small bowl; set aside.
Heat 1 tbs. oil in wok (or large skillet) at medium-high heat. Drain chicken and cook for 10 minutes or until no longer pink. Set cooked chicken aside, covered.
Reduce temperature to medium heat and heat 1 tbs. oil in wok. Cook vegetables for 10 minutes or until tender but crisp.
Return cooked chicken to pan and toss with vegetables.
Make a well in the center of the wok and pour sauce into it, stirring constantly. The sauce will thicken slightly. If the sauce is too thick to your taste, add water a little at a time until desired consistency is reached.
Toss sauce, chicken and vegetables in wok until sauce is thoroughly incorporated.