1.

Season your chicken with the garlic powder, onion powder and soy sauce.

2.

Heat the olive oil in a pan over medium high heat.

3.

Once hot, add the garlic and cook whilst stirring for about 2 minutes. Add the ginger, and cook for another minute.

4.

Add the carrots and mushrooms. Cook, stirring occasionally, for about 5 minutes.

5.

Add the bamboo shoots, water chestnuts, and sugar snap peas. Cook for another 2 minutes.

6.

Remove all of the vegetables to make space for the chicken. Add the chicken and cook for about 6 minutes, making sure all the sides are cooked.

7.

Combine the chicken stock. soy sauce and sesame oil. Add the sauce and vegetables to the pan.

8.

Stir to combine and season with salt and pepper to taste.