Ingredients:

• 1 pound boneless, skinless chicken breasts or thighs, sliced into strips
• 2 cups broccoli florets
• 1 bell pepper, thinly sliced
• 1 carrot, julienned or thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon olive oil or vegetable oil
• 1 teaspoon sesame oil (optional, for flavor)
• 1 teaspoon ginger, grated (or use ground ginger)
• Salt and pepper to taste
• Cooked brown rice or quinoa (optional, for serving)

Instructions:

1. Prepare Ingredients:
   • Slice the chicken into thin strips and prepare the vegetables. Having everything ready beforehand makes the cooking process faster.
2. Cook Chicken:
   • Heat olive oil in a large pan or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 4-5 minutes. Season with salt and pepper.
3. Add Vegetables:
   • Push the cooked chicken to one side of the pan. Add a bit more oil if needed, then add the minced garlic, sliced bell pepper, julienned carrot, and broccoli florets. Stir-fry the vegetables until they are tender-crisp, about 4-5 minutes.
4. Combine and Season:
   • Mix the cooked chicken with the vegetables in the pan. Add soy sauce, oyster sauce (if using), grated ginger, and sesame oil. Stir well to combine and ensure everything is evenly coated.
5. Taste and Adjust:
   • Taste the stir-fry and adjust the seasoning if needed. You can add more soy sauce or a dash of salt and pepper according to your preference.
6. Serve:
   • Serve the one-pan chicken and vegetable stir-fry over cooked brown rice or quinoa if desired.

This recipe is not only quick and easy but also customizable based on the available ingredients. It provides a balanced and healthy meal that’s rich in protein and vegetables. Plus, the one-pan approach minimizes cleanup, perfect for someone with a busy schedule.