Easy Peasy! Just experiment!
Cut chicken breast into cubes, put some oil in wok and heat on high. put chicken in and douse with soy sauce. Keep stirring all the time. When cooked put in bowl.
Add a Little oil to wok and fry what you want veggie wise, eg pack of fresh stir fry veg, or onions, or mushrooms, etc , frying individually if there is more than one veg you have prepared, as the secret with Chinese cooking is to cook quickly (I believe this is because wood and fuel were traditionally in short supply in china)
When these cooked (stir fry veg doesn't take long, keep this crunchy), add any already cooked veg, eg tin of drained corn, pineapple rings cut into cubes, etc to pan. Allow to warm through and then add chicken back in.
Have ready prepared 1/2 mug hot water with 1/2 veg or chicken Knorr cube and another 1/2 mug cold water with about 2 level desert spoons of cornflower mixed in with some soy soy added. Add stock and then cornflower mix, stirring all the time until thickened around your tasty dinner. Serve with rice, noodles, etc.
Suggested combos using chicken-
onions and mushrooms
onions, pineapple (use pineapple juice from tin - not syrup!- instead of the water with the cornflower
stir fry prepack of veggies - you can get lots of different kinds
With a baby you probably want to go easy on the salty soy sauce and the salty stock cube. You could easily prepare everything and cook the little one's dinner separately, then cook yours and hubby's using the soy sauce and stock. Just wipe out pan after baby's is cooked with kitchen roll - no need to wash it.
Have a try with different combos and different meats. I always cook the meat first and always on its own to make sure it is cooked thoroughly but quickly.
Hope you enjoy!