Heat up a wok or decent sized frying pan, and spray with low calorie cooking spray.
Add the diced chicken, season and cook for 3-5 minutes until browned, remove from the pan and set aside.
Spray with a bit more low calorie cooking spray, then add the onions, garlic, ginger and mushrooms.
Stir and cook until they are browned and starting to soften.
Add the carrots, spring onions and broccoli.
Return the chicken to the pan, stir in the dark soy sauce, oyster sauce and rice vinegar.
Pour in the stock, stir well and allow to simmer on a high heat, stirring occasionally until the sauce reduces and thickens slightly. it should take around 8-10 minutes to cook the vegetables and reduce the sauce.