Wash and slice all vegetables and protein into thin, even pieces to ensure even cooking.

Heat 2 tablespoons olive oil in a wok or large skillet over medium-high heat until shimmering.

Add the sliced chicken breast (or tofu) and cook for 5 minutes, stirring occasionally, until golden brown and cooked through.

Stir in the minced garlic and ginger and cook for 1 minute until fragrant.

Add the bell peppers, carrots, and broccoli florets; stir-fry for 3-4 minutes until tender-crisp.

Drizzle 3 tablespoons soy sauce over the vegetables and protein; stir to coat evenly and cook for another 1-2 minutes.

If using, add 1 teaspoon sesame oil; stir to combine, then remove from heat.

Season with salt and pepper to taste and serve immediately over rice or noodles.