Prep all the ingredients by slicing the onion, bell pepper, and carrot into thin strips and chopping the broccoli into bite-sized pieces.

Heat the oil in a large skillet or wok over medium-high heat for 1-2 minutes until shimmering.

Add the sliced onion, bell pepper, carrot, and broccoli. Season lightly with salt and stir-fry for about 3 minutes.

Stir in grated ginger and minced garlic, cooking for another 1-2 minutes until fragrant.

Move the vegetables to one side of the skillet and add chicken strips to the center, searing for 2-3 minutes.

Once browned, combine chicken with vegetables and pour in liquid aminos and optional sauces.

Reduce heat to medium-low, cover, and cook for an additional 4-6 minutes until chicken is cooked through.

Taste and adjust seasoning before serving hot on its own or over rice, cauliflower rice, or noodles.