Dissolve cornstarch in chicken stock until lump free, add soy sauce, salt and pepper if desired. Set aside.
Using a deep fry pan or wok, sauté minced garlic in cooking oil until golden. Add cornstarch/ chicken stock/soy sauce mix. Cook at high heat stirring vigorously. Add frozen chicken strips and carrots. Stir for 1 – 2 minutes. Reduce heat to low. Cover until chicken is defrosted and carrots are tender (approx. 5-8 minutes).
Add remaining fresh vegetables. Mix quickly for 30 seconds, cover. Turn off heat. Let sit for another 2-3 minutes before serving.