Start by marinating the chicken. In a bowl mix together the chicken, half the Lee Kum Kee Light Soy Sauce with a pinch of caster sugar and a pinch of white pepper. Set aside for 15 minutes.
Heat a wok on high and add half the vegetable oil.
Add the chicken including the marinade and stir fry for a few minutes or until the chicken is almost cooked through. Remove from the pan and set aside.
Add the remaining oil to the wok and add the mushrooms. Stir fry for a few minutes before stirring in the onion and capsicum. Cook for 1 minute. Stir in the garlic and red chilies, snow peas and add the cooked chicken.
Add the Lee Kum Kee Teriyaki Sauce, Lee Kum Kee Panda Oyster Sauce, remaining Lee Kum Kee Light Soy Sauce and 50ml water. Stir in the corn flour mixture and allow to cook and thicken for a few minutes.
Taste and adjust the seasoning adding more Lee Kum Kee Light Soy Sauce if required. Serve with your favorite noodles or rice.