Heat up a wok or decent sized frying pan, and spray with low calorie cooking spray.
Add the onions, chicken, peppers, broccoli, garlic and ginger and cook until they start to soften.
Add the spring onions, baby corn and mushrooms and cook until they start to colour slightly.
Add the soy sauce, oyster sauce, rice vinegar and black pepper.
Pour in the stock and stir well and allow to simmer on a high heat until the sauce reduces and thickens slightly.
Check the chicken is cooked. Serve with rice or noodles.