Stir Fry Chicken and Veggies

The recipe I found is supposed to use 2/3 c Chinese soy sauce, but I only have Japanese soy sauce so adjusted accordingly (in first 3 ingredients). I would still like to buy a bottle of Chinese soy but keep forgetting. Great for leftovers, which can be used inside wrap.
Aug 2019 XBD loves this dish as well as having it for leftovers for lunch. 
7/4/20 Made with a package of chicken thighs, 2 broccoli crowns, 2 carrots, 1 pkg white mushrooms, 1 can water chestnuts, teriyaki sauce instead of oyster sauce, and ground ginger instead of fresh.

• ~1/8 c Japanese soy sauce
• ~1/8 c oyster sauce
• ~1/2 c water
• 1/4 c brown sugar
• 1 T cornstarch
• 1 T ginger, minced
• 1 T garlic, minced
• 2 chicken breasts, thinly sliced
• 1 T oil (for veges)
• water chestnuts
• broccoli
• 1 c carrots, sliced
• 1 T oil (for chicken)
• mushrooms (oyster, cremini, white, etc)

1. Combine soy through garlic.
2. Marinate chick slices in sauce for 15min-several hours.
3. Saute the water chestnuts, broccoli, carrots (and other veges) in oil for 5 minutes.
4. Remove to bowl.
5. Cook the chicken, reserving the marinade, 2 min per side, until no longer pink. Cook in batches if necessary.
6. Add veggies back to pan with chicken and pour in marinade. Boil until chicken is no longer pink - about 5-7min.
7. Serve over rice.