In a mixing bowl, add salt (0.50 tsp), sugar (0.50 tsp), light soy sauce (1 tsp), oyster sauce (1 tsp), cooking wine (1 tsp), chicken powder (0.50 tbsp), cornstarch (1 tsp), and water (2 tbsp). Give it a nice stir until it's an even consistency.

Then, cut your chicken (10 oz) into thin slices. My dad prefers making diagonal cuts. Be sure to trim the fatty pieces away.

Now, marinate your chicken by repeating this 3 step process:

• Mixing the chicken around in the bowl
• Gather the chicken into a clump with your hands
• Squeeze hard so that the marinade absorbs more efficiently.

Do this for about 2-3 minutes. There should be hardly any residual juices in the plate by the end.

Time to prepare the rainbow!

With your favorite knife and cutting board, cut red bell pepper, green bell pepper, carrot, onion, and celery stalks into strips.

We'll also be adding baby corn, chopping thin slices of ginger (1 tsp) and mincing garlic (1 tsp).

Make a mental note for later that you'll be using half of your garlic & ginger to cook the chicken, and the other half to cook the vegetables.

Set the stove to high heat. Then, with a small mixing bowl or cup, mix cornstarch (0.50 tbsp) and water (3 tbsp).

You'll be saving this for the very end.

Once your wok is hot enough, add oil (3 tbsp), and half of the ginger and garlic you prepared previously.

Let the ginger and garlic cook for about 1 minute, releasing their aromas.

Take your chicken that's been peacefully soaking and marinating in flavorful goodness, and throw it into the wok. Stir and flip the chicken periodically until the pieces turn white.

We don't need to cook the chicken to completion during this step, since we'll be cooking it again later.

Once the chicken is done, put it back into a bowl for later.

Pro tip: if you want to clean one less bowl, you can use the same bowl you mixed the marinade in with.

Before cooking the vegetables, add oil (1.5 tbsp) (less than we used for the chicken), and the remainder of the ginger and garlic into the wok.

Let this heat up and cook for about a minute.

Now, add the rainbow of vegetables into the wok, stirring and tossing constantly.

After stirring the vegetables for about a minute or two, add cooking wine (1 tbsp), sugar (0.50 tsp), salt (0.50 tsp), and oyster sauce (1 tbsp) into the wok. Continue stirring.

Add the chicken back into the wok, along with a bit of water (2 tbsp) to help generate some steam for the ingredients to cook.

Cover the wok.

My dad refuses to use timers or any sort of precise measurements when he cooks, and says this step takes 2 minutes. In practice, it took about 3 minutes for the wok to start boiling again.

The all-important step: pour the cornstarch mix (cornstarch (0.50 tbsp) & water (3 tbsp)) from earlier into the wok. This helps tie all of the flavors together, almost literally.

Stir the wok around several times.

The cornstarch acts as an agent that thickens the sauce and binds the diverse flavors in the dish to the vegetables and chicken.

Winner winner, chicken dinner! It's done.

Transfer the rainbow chicken stir fry into your favorite plate or bowl.