Cut chicken into bite-size pieces. Combine ingredients for marinade in a small bowl. Place chicken into a medium bowl and pour half of the marinade over it. Cover with plastic wrap and refrigerate for two hours.

Place the cut vegetables into a zip-top bag and add the remaining marinade. Mix well. Place the bag in the refrigerator for at least one hour.

Spray a large saucepan or wok with cooking spray. Place the chicken pieces into the pan for one minute. Stir well and let cook for one minute more. Remove from the pan.

Empty the contents of the Ziploc bag into the pan and let the vegetables sauté for six to eight minutes, stirring occasionally. Add the cooked chicken pieces and sauté on medium-high heat for five minutes more. Serve immediately.