What I like so much about this recipe is its flexibility. The amount of each ingredient can vary based on personal taste, and it is very hard to get it wrong. The vegetables can also be switched. Personally, I like to use either just broccoli (and possibly mushrooms), or green onions, peppers, mushrooms and carrots.
First, rinse and dry the chicken breast, so that the oil can be absorbed well. Then cut it into short, narrow strips. I like the pieces to be small, that way they have more flavor, but that is certainly up to you. Once this is done, set the chicken aside.
For the marinade, combine soy sauce, garlic (fresh or granulated; either one works), salt, olive oil, a drop of lemon juice and, if you have any, a pinch of ginger. Add the chicken and be sure to shake well.
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While the chicken marinates, wash and chop the vegetables of your choice. If you chose to use peppers, you may want to consider adding a bit of color to the dish by adding red, yellow and green peppers. If you chose to use broccoli, be sure to wash thoroughly. I like to cut the broccoli lengthwise, as one may cut a mushroom, so that the shape stays clean and consistent. Once you are done, set the veggies aside.
If you don’t own a wok, a large frying pan does the job just as well. Put the flame on low and add a drop of oil to the pan (or spray with a non-stick spray like Pam). Cook the chicken first, and mix often to ensure it gets cooked evenly. Once the chicken begins to turns white or pale gold, cover the pan for a few minutes (no more than 7), then stir again, slowly adding the vegetables. Cook for five more minutes, and your dish is done! Enjoy.