Wash the broccoli, red bell pepper, and carrot. Slice the bell pepper and carrot thinly. Cut the chicken breasts into thin strips. Mince the garlic and grate the ginger.

Place the sliced chicken in a bowl. Add a little salt and black pepper. Mix well.

In a small bowl, add soy sauce and oyster sauce. Stir together and keep aside.

Heat a large pan or wok on medium-high heat. Add olive oil.

Add the chicken to the hot pan. Cook for 4–5 minutes, stirring often, until the chicken turns golden and is fully cooked.

Add the minced garlic and grated ginger. Stir for 30 seconds until fragrant.

Add the broccoli, red bell pepper, and carrot to the pan. Stir and cook for 4–5 minutes until the vegetables are slightly soft but still crisp.

Pour the sauce mixture into the pan. Stir everything well so the chicken and vegetables are coated evenly.

Cook for 1–2 more minutes until the sauce thickens slightly.

Taste and add more salt or black pepper if needed.

Turn off the heat and serve hot.