adapted from Cecilia Jennie Au-Yang, Chopsticks Gourmet Collection
Mix marinade in a medium glass or ceramic bowl, add chicken slices, and allow to sit at room temperature for 45–60 minutes.
Mix stir-fry sauce ingredients in small glass measuring cup or bowl, set aside. Heat wok over high heat and add a tablespoon or so of high temperature cooking oil. Add chicken and spread out so that each piece is touching part of the hot wok. Leave chicken alone to cook for a couple minutes before you start moving things around. Stir-fry the chicken until it is cooked to your liking, about 5 minutes. Remove from wok and set aside on a plate.
Pour another tablespoon of oil in the wok, heat, then add the white part of the green onions, shallot, ginger and optional chiles. Stir-fry and let cook until softened, a couple minutes. Add the garlic. Add the greens of the green onions and the braising greens. Add the stir-fry sauce and stir-fry until vegetables are tender, another couple minutes. Add the reserved chicken and combine. Serve immediately over hot rice.