Pre-heat your wok on medium-high. Add peanut and sesame oil, minced garlic and ginger, and cook for one minute.
Add chicken to the mixture stirring continuously until it's cooked almost 75% through. Add 1/2 cup of chicken broth, broccoli, mushrooms, carrots, and red bell pepper.
Mix around and cover for 3- 5 minutes with lid on so that the veggies can steam.
Add the shrimp, water chestnuts, and baby corn to the dish; mix around and cook an additional 2-4 minutes.
In a bowl, blend remaining 1 cup of broth, teriyaki sauce, soy sauce, hoison sauce, fish sauce, cornstarch and red pepper flakes.
In a bowl, blend remaining 1 cup of broth, teriyaki sauce, soy sauce, hoison sauce, fish sauce, cornstarch and red pepper flakes. Add the blended mixture to the wok, and stir. The sauce mixture will eventually start to thicken up
Plate stir-fry and sprinkle with diced green onions.
