For Chicken Stir Fry, there are no hard and fast quantity requirements.
As a guide only, I will provide you with the instructions contained in my video (below)
2 chicken breasts (skinless and boneless)
1 red pepper
3 brown onions
frozen or fresh baby beans
Chop and slice all of the vegetables and chicken into bite-sized pieces.
Add 2 Tablespoons of oil to the Wok, and when heated, add the chopped chicken. Stir fry until the chicken is about halfway cooked through.
Then add the vegetables that take the longest to cook - carrots, cauliflower.
When those vegetables are about 1/3 of the way cooked through, add the remaining vegetables.
Finally, add 2 Tablespoons of Soy Sauce, 2 Teaspoons of minced garlic paste, 1 teaspoon of chilli paste and 2 Tablespoons of Oyster Sauce. Any of these spices and sauces can be increased in quantity, according to how big your stir fry is.