Heat a wok / large fry pan on high. Once the wok / fry pan comes to temperature, add a tbsp of oil.
Add the chicken to the wok with a pinch of salt and fry until cooked. Once cooked pour into a bowl and leave aside until needed.
Add another tbsp of oil and add the prawns and squid. Add a pinch of salt and cook until done. Pour the seafood into the bowl with the chicken.
Add 1 tbsp of oil to the wok / fry pan and add the ginger and the spring onions. Fry for about 1 minute or until fragrant.
Add the carrots, broccoli and baby corn with 1 tbsp of water. Toss and cook for 2 minutes.
Add the shiitake mushrooms, onions and garlic. Toss and cook for another 1 minute, adding another splash of water if it seems too dry.
Add the chicken, prawns and squid back and toss to combine.
Pour the sauce in and mix well for 30 seconds.
Add the thickener and keep stirring until the sauce has thickened.
Taste check the stir fry and adjust to your taste.
Serve with steamed rice or crispy noodles and garnish with fresh coriander.