Learned this one from my Chinese friend! It’s a hit!

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.

2. Add the chicken strips to the skillet, seasoning with salt and pepper. Cook until the chicken is no longer pink, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the remaining tablespoon of olive oil. Stir in the minced garlic and cook for about 30 seconds until fragrant.

4. Add the bell peppers, broccoli, and zucchini to the skillet, stirring frequently. Cook for 5-7 minutes until the vegetables are tender-crisp.

5. Return the cooked chicken to the skillet and stir to combine with the vegetables.

6. In a small bowl, mix the soy sauce, rice vinegar, ground ginger, red pepper flakes (if using), and chicken broth. Pour the sauce into the skillet, tossing everything to coat evenly.

7. Continue to cook for another 2-3 minutes until the sauce has thickened slightly.

8. Remove from heat and garnish with sliced green onions and sesame seeds before serving.