Prep the meat and vegetables: Start by cutting, chopping, and slicing the vegetables. Wash the vegetables and set them aside. Next, prepare the meat but cutting it into bite size pieces and washing the meat, then pat dry.
Cook the meat then the vegetables: In a large skillet or pan, the heat up the oil over medium heat. When heated through, add the meat, and cook it until lightly golden on all sides. Once cooked, removed the meat, and set it aside on a plate and cook the carrots. Cook for about 5 minutes; stirring occasionally to avoid burning. Next, add in the onions, peppers, and garlic. Cook for about 8 minutes, then add in the bok choy, season with salt and pepper, and the ground ginger. Add in the chicken and deglaze with about ¼ cup vegetable stock. Stir well and add in the starch mixture as well as the lemon juice. Mix well to combine, cover, and simmer on low heat for about 10 minutes. Serve warm with rice and enjoy.