Got a Wok - Need first easy recipe to try

You've got the idea. Here's my favorite way: Slice 2-3 chicken breast at a thin diagonal angle creating wide thin slices instead of chunks. Season with a couple tablespoons of soy sauce, garlic powder, onion powder. Set aside. Slice up your veggies, I like Bok Choy, carrots and onions in about 1 inch pieces. Prepare your sauce: I use about a half cup of Reduced Salt soy sauce, a tablespoon of hoisan sauce, 2-3 tablespoons brown sugar. 1 teaspoon sesame oil, 4 cloves fresh crushed/minced garlic, .5-1 teaspoon fresh chopped ginger. I add a squirt of Sriracha for a little heat. Teaspoon of corn starch and whisk it all together. I like to do more of a Lo Mein so you can try this step or omit. Boil Lo Mein (or spaghetti noodles) to nice al dente, set aside. Now you have all your separate main ingredients ready, get your egg up to temp 400-500 should be fine but once that lid is opened it'll get as hot as it wants to. I leave bottom vent CLOSED (edit) at this point. Remember stir-fry is fast and furious so have everything at hand. Set your wok on your ring, and let it get hot. A seasoned wok will begin to smoke just very faintly when it's hot enough. Now add about 2 tbs of vegetable oil, swirl it around add your chicken stirring non stop until just about fully cooked, but not over cooked. Take out the chicken, add a bit more oil, and throw on veggies. Stir fry them until cooked but still crispy. When the veggies are almost done, add your noodles now if using them. Now stir in the sauce (also helps break apart the noodles that stick together) and re-add the cooked chicken, stirring all the while. Once everything looks cooked and delicious then remove it quickly and serve. The whole cooking process should take only around ten minutes. I clean the wok after cooking but you can do whatever is convenient. I add a bunch of water to the scorching egg and swirl it around breaking off the food particles. A wok brush is perfect. Enjoy

Fried rice has many options:

http://eggheadforum.com/discussion/1140713/wokking-some-chicken-fried-rice#latest

It is a noble gesture to freeze homemade wok meals, just be careful that the veggies are lightly cooked as the freezer may harm the texture of the crunchyness.