Add the remaining 2 teaspoons of canola oil to the skillet along with the ginger and garlic and cook, stirring, just until fragrant, about 1 minute. Return the chicken and vegetables to the skillet. Shake the sauce and add it to the skillet. Bring to a boil and simmer, stirring, until slightly thickened, about 1 minute. Transfer the chicken and vegetables to a bowl and serve.