Bring chicken stock to a boil and turn off heat. Add the bean thread and set aside for 20 minutes. After 15 minutes strain the bean thread, do not rinse.
Heat a wok or large sauté pan over medium-high heat. Add canola oil and allow to heat for 15 seconds. Add the onion, garlic and jalapeno, cook one minute. Add the chicken and cook 3 minutes. Increase to high heat.
Add the bean thread and all other remaining ingredients. Cook until vegetables are tender, about 3-4 minutes longer, stirring occasionally. Serve immediately.