Colorful Stir Fried Lunch

One of these days, I stocked up a lot of vegetables in the fridge and felt like cooking them all at once, before they were going rotten. Thus, this is what I chose...easy to prepare, healthy and yummy. So happy to see the kids eating it fast..(patting my own chest..you know, how hard it is to get kids eating veggies).
Here is my "not so secret" recipe:

Ingredients:
300g chicken thigh, cut into strips
1/2 red bell pepper, cut
1/2 yellow bell pepper, cut
1/2 orange bell pepper, cut
some cauliflower
a bunch of asparagus, cut
some mini carrot
100g mushroom, cut into half
1/2 onion, chopped
4 garlic, chopped
3 cm of ginger, bruised
2 Tbsp soy sauce
2 Tbsp oyster sauce
1 Tbsp corn starch
1 Tbsp rice wine
1 tsp sesame oil
1 tsp sugar
Oil for sauteing
water

Directions:
Marinade chicken meat with soy sauce+rice wine+sesame oil+corn starch for 15min. Saute the meat with vegetable oil until changing color. Add chopped onion, garlic, and ginger and continue to saute until cooked. Add oyster sauce and some water (app. 100ml). Cook until boiling, stir occasionally, add sugar and stir well. Add the rest of ingredients accordingly (the hardest first). Cook until just barely cooked.