Slice the boneless skinless chicken breast into thin pieces if it is not already sliced. Wash and cut the bell peppers, broccoli florets, carrots, and chop the green onions. Mince the garlic and grate the fresh ginger.
In a small bowl, mix soy sauce and oyster sauce together. Set it aside.
In another small bowl, mix cornstarch with a little water until smooth. Set aside for later.
Heat olive oil in a large pan or wok over medium-high heat.
Add the sliced chicken to the pan. Season with salt and black pepper. Cook for 4–5 minutes until the chicken turns white and is fully cooked.
Add the minced garlic and grated ginger. Stir for about 30 seconds until fragrant.
Add the sliced bell peppers, broccoli florets, and carrots. Stir fry for 3–4 minutes until the vegetables become slightly tender but still crisp.
Pour the prepared soy sauce and oyster sauce mixture into the pan. Stir well so everything is coated evenly.
Add the cornstarch mixture and stir quickly for 1–2 minutes until the sauce thickens slightly.
Add the chopped green onions and stir for a few seconds.
Turn off the heat and serve your 15-Minute Low Calorie Chicken Stir Fry warm.
