Chicken, veggie and brown rice stir fry

Ok, we have been making some version of stir fry for the past 4 years and aside from the soy sauce changing over to wheat free soy sauce, it hadn't changed much. We normally make it with cubed tofu and lots of veggies and put it over brown rice. However, we have noticed that it was the meal that both of us kept putting off the the end of the week and trying to avoid (we plan all our weeks meals and shop once a week-- more on shopping, saving money, planning meals for another post). But, after axing the tofu and adding some chicken, I decided to try a new technique and wow did it work! Mike actually said to me it was "the best stir fry I have ever had in my life". Woohoo. Now I will share it with you:

Whole chicken roasted, cubed - About half the meat
Stock from said chicken
Brown rice
Broccoli
Mushrooms
Onion
Bell pepper (any color)
Eggplant (optional)
Zucchini (also optional I just had extra of both of those)
Water chestnuts
Gluten free soy sauce (I found this at Ralphs and Whole Foods)
Red chilli paste garlic sauce (asian aisle)

Make the roasted chicken earlier in the day (or day before) and have it cubed and ready to add at the end. Start the brown rice with chicken stock instead of water. Heat up some olive oil (or whatever oil you usually use) in a wok or similar huge pan. Add broccoli first including the stems all diced up. Add all the other veggies as you get them chopped up. Do not salt, you will be adding plenty of soy sauce. Once they are all softened, add soy sauce and chilli paste to taste. I like mine spicy so I added about 2 teaspoons of the chilli paste and we actually added even more as we were eating it. Add in the chicken in and let warm up. Mix the rice into the veggies and chicken. Add any more pepper/soy sauce you feel necessary.

Yum! And still great the next day too.