Heat a wok or frying pan to a hot temperature then add the oil.
Add the chicken and cook while stirring until opaque and just starting to brown. Remove from the wok.
Add to the wok in the following order, stirring after each addition, onion, carrot, capsicum, broccoli and garlic.
Return the chicken to the wok then stir in the chicken stock, soy sauce and Fountain Sriracha Sauce. Bring to a simmer and taste, adjust with extra soy and sriracha to taste.