First Step: Prepare your ingredients by slicing 1 pound of chicken breast into thin strips and mixing it with 1 tablespoon soy sauce and 1 tablespoon Shaoxing wine in a bowl. For vegan adaptations, use tofu instead and marinate it the same way to absorb flavors. This step takes 5-10 minutes for mise en place.

Second Step: Heat 2 tablespoons of vegetable oil in a pan over medium-high heat. Add the marinated chicken and cook for 3-4 minutes until browned. Stir occasionally to ensure even cooking; for low-calorie versions, use a non-stick pan with less oil.

Third Step: Add minced garlic, julienned ginger, and dried red chilies to the pan, stirring for 1 minute until fragrant. Then, toss in sliced bell pepper and broccoli florets, cooking for another 2-3 minutes. This keeps the veggies crisp adjust for gluten-free by confirming all sauces.

Fourth Step: Pour in a sauce made from 1/2 cup chicken broth, 1 teaspoon cornstarch, and additional soy sauce if needed. Cook for 2 minutes until the sauce thickens and coats the ingredients. Modify seasonings here for dietary preferences, like reducing chilies for milder tastes.

Final Step: Remove from heat and serve hot over rice. Garnish with green onions if desired, making it a complete meal in under 35 minutes total.