The beauty of stir fry is that you can use the veggies that you want to make it.

I don't eat meat, but use tofu in my stir fry, so I can't help with meat.

However, I have a wonderful sweet and sour recipe, but it takes a bit of work. This would work well with Chicken, and would be a healthy dinner served over brown rice:

2 bell peppers (you can use red, yellow, orange or green) -chop into chunks
2 carrots - slice into think strips about an inch long
2 stalks of celery - chopped
1/2 Sweet onion - sliced into strips
1 can pineapple (in syrup, keep syrup)
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 TBS cornstarch dissolved in 1/4 cup water
1 pound of protein of choice
Oilve oil for wok

Heat oil in Wok and add protein.  Cook protein, remove. Put pineapple juice, brown sugar, and vinegar in sauce pan and heat to boiling.  While sauce is heating, add veggies (not pineapple) to wok and cook.  When sauce is boiling, add cornstarch mixture to thicken (you will need to boil it a few minutes- it will darken and get glossy when it is finished).  Add pineapple to sauce and turn off.  Once veggies are cooked, add protein back in and heat, then adds sauce and mix.  Serve over brown rice.

You can also add mushrooms or other veggies to this recipe.