In bowl, combine chicken, 1 tablespoon each soy sauce and corn starch, garlic and ginger; let stand 15 minutes.
Meanwhile, combine 3 tablespoons soy sauce, 1 tablespoon corn starch and 3/4 cup water; set aside.
Heat 1 tablespoon oil in stir fry pan or hot skillet over medium-high heat. Add chicken and stiry-fry 3 minutes; remove from pan.
Heat remaining 1 tablespoon oil in same pan. Add vegetables and stir-fry 5 minutes. Stir in chicken and soy sauce mixture, stirring constantly; bring to bil and boil 1 minute. Serve over rice.